Recipes Around

Miasse are thin cornmeal wafers traditionally found in Piedmont. They're especially popular in the Alto Canavese area, particularly in the areas near Quincinetto and Settimo Vittone, but they're also found in parts of the Biella province and in the Alpine valleys bordering the Aosta Valley. The name may vary slightly depending on the region: you'll also find the forms miasce, miacce, or amiasc.

Their origins are tied to rural and mountain cuisine, born from the need to prepare simple, nutritious, and inexpensive foods with ingredients available in peasant homes. For a long time, miasse served a function similar to that of bread: they accompanied cheeses, cured meats, soups, and other everyday dishes, offering a crunchy base that could be cooked directly over the fire.

A preparation related to corn

The characteristic ingredient of Canavese miasse is corn flour, also traditionally called cornmeal. Corn played an important role in the diet of Piedmontese communities, especially in agricultural and mountainous areas, where it was primarily used to make polenta.

However, miasse recipes are not identical in every country. The most basic versions use corn flour and water, kneaded until a smooth batter is obtained. Other preparations call for a small amount of wheat flour, oil, salt, eggs, or diluted milk. The differences depend on family customs and local availability.

This very variety makes it difficult to call it a single recipe. Miasse are, in fact, a popular preparation passed down largely through experience, with quantities often adjusted based on the consistency of the batter and the type of flour used.

How they prepare

The flour is mixed with water until the mixture is liquid enough to spread into a thin layer. The goal is to form a light and crispy wafer, not a thick or soft focaccia.

Traditional miasse irons are used for cooking, consisting of two plates joined by a hinge and equipped with long handles. The tool is heated directly over a flame or embers, then lightly greased, according to local custom, with oil, butter, or lard.

A small amount of batter is poured onto the lower plate. Closing the iron distributes the batter and presses it between the two hot surfaces. After a few minutes, the waffle turns golden brown and becomes dry and crispy.

The shape of the irons can vary from one area to another. Some produce round wafers, others rectangular or slightly irregular. For this reason, it's not the geometry that defines a true miassa, but the thin dough, the use of cornmeal, and the particular cooking method between red-hot plates.

Why are the handles so long?

The long handles of traditional irons aren't just for aesthetics. They keep your hands away from the flame and allow you to turn the tool during cooking, exposing both sides to the heat.

In the past, waffle irons were placed in the home fireplace, where the temperature had to be carefully monitored. If the plates weren't hot enough, the batter tended to stick; if they became too hot, the wafer could burn before drying evenly.

Preparation therefore required manual skill and knowledge of fire. Even today, the quality of miasse depends largely on the experience of the cook, the fluidity of the dough, and the correct temperature of the griddles.

How to eat miasse

Miasse can be enjoyed freshly cooked, when they are particularly fragrant. Traditionally, they are served with local cured meats and cheeses. One of the most popular pairings is with salignùn, a flavorful and aromatic cheese typical of the Alpine regions.

They can also be served with lard, butter, honey, jams, or sweet creams. The thinner versions break easily and can be eaten as crispy wafers; the slightly softer ones can be folded or rolled around the filling.

In some contexts, they're served alongside soups, cotechino, or hearty Piedmontese dishes. Their relative neutrality allows them to be paired with both savory ingredients and sweet condiments.

Miasse, miacce and other Alpine wafers

The similar names can cause confusion. In the Canavese area, miasse are generally associated with corn flour, while in Valsesia, miacce can be made with a different batter, often made with wheat flour, milk, and eggs.

There are also other Alpine wafers, such as gofri, which are cooked on griddles. While they share the same popular origins and cooking method, each preparation has its own specific ingredients, shapes, and traditions.

Canavese miasse retains a unique identity precisely because of its strong connection to corn and the communities of northwestern Piedmont. They are an example of how a few simple ingredients can transform a distinctive food deeply rooted in its territory.

A tradition still alive

Today, miasse are more than just a testament to the past. They are prepared during local festivals, fairs, food demonstrations, and initiatives dedicated to showcasing Piedmontese products. In some families, traditional tools are still passed down from one generation to the next.

Their rediscovery has also helped draw attention to the ancient corn varieties grown in Piedmont. Using local flours allows for more intensely flavored wafers and supports a supply chain rooted in the area's agricultural biodiversity.

In conclusion

Miasse are thin, crispy wafers, typical especially in the Canavese area and made primarily with corn flour and water. The batter is cooked between two hinged griddles with long handles, traditionally heated over a fireplace.

Originating as a simple staple in peasant cuisine, they could replace bread and accompany cheeses, cured meats, soups, and sweet sauces. Local variations vary in ingredients and shape, but they maintain their connection to corn, to grilling, and to the ancient customs of Piedmontese communities.