Iron-pressed wafer · Herby fresh cheese
Miaccia
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Notarial records from the 15th century in upper Valsesia already mention the 'ferrum ad facenda miliacia', the hinged iron used to make it.
A thin, crisp wafer of flour, milk and egg cooked between two long-handled hot irons, eaten plain or folded around salignun (fresh cheese with chilli), toma or cured meat; village sagre in Valsesia make them to order all day.
Why it's made this way: It is a traditional product of Valsesia in the province of Vercelli, in the Piedmont Alps.
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Part of World of Street Food — 3422 dishes from 118 countries.
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