Le miasse they are thin corn wafers of ancient peasant origin, typical of the gastronomic tradition of the Piedmont, in particular of the area of Ivrea.
This preparation was born as a simple and humble dish, linked to rural culture, and is still appreciated today for its authenticity and flavor.
To cook them, a characteristic tool is used, made up of two small round plates joined by a hinge, equipped with a long handle with wooden gripThanks to this tool, similar to a press, the cornmeal dough is cooked and flattened, taking on its typical thin and crunchy shape.
The miasses represent an example of simple traditional cuisine but rich in history, which still retains the charm of ancient Piedmontese peasant customs.
