The paste di Meliga or Paste d’Vì, which means Vicoforte in dialect, are made using an old recipe dating from 1870 when great-grandmother Margherita mixed fresh eggs from the henhouse with “ottofile” maize flour that great-grandfather Girolamo grew beside the Trattoria della Bersagliera.
The original recipe was found in the chest-of-drawers belonging to my grandfather Andrea, written on an old sheet of paper stained with egg white and yellowed by time.
The other ingredients include fresh butter, fragrant mixed flower honey, orange and lemon peel and a pinch of salt.
We now use butter from the dairy at Franosa where it is still made using unpasteurised milk, while the maize flour is ground by Claudio Voarino at Cascina Lisandrea just a few kilometres from here.
The untreated citrus fruits are sourced from Boisano in Liguria and from Amalfi.
This system means that we can boast a short supply chain which allows us to manage and control the quality, resulting in biscuits that still have the same fragrance as when they were first made by my family.