The Piedmontese winter, with its gray skies and fog that envelops the hills, is the perfect time to savor Meliga Cookies, treats that evoke the tradition of simple and genuine pastry. These cookies, made primarily with cornmeal, are characterized by their crunchy exterior and soft interior, offering a sweet yet slightly rustic flavor, thanks to the use of high-quality ingredients like butter and sugar. The cornmeal, typical of Piedmontese cuisine, gives these treats a unique delicacy, making them perfect to accompany a cup of tea or a good steaming coffee during the cold winter days. The origins of Meliga Cookies date back to peasant traditions, where corn was a staple food and its flour was used to create simple yet flavorful sweets. In Piedmont, these delights are often prepared for holidays, but they also make an excellent snack to offer guests during an afternoon tea. The recipe can vary slightly from family to family; some versions include the addition of lemon zest or a pinch of extra virgin olive oil, which further enriches the aromatic profile. Preparing Meliga Cookies is an art that requires attention, particularly during the baking phase: the butter must melt over very low heat to ensure that the cookies do not become too greasy. These treats, with their 'S' shape, are not only delicious but also beautiful to look at, making them ideal for a festive table or as a dessert to offer at a dinner among friends. With their unmistakable flavor and history, Meliga Cookies are a true symbol of Piedmontese pastry tradition.

Melt the butter over very low heat; add the cornmeal, sugar, egg yolks, grated lemon, a pinch of salt, and possibly a few tablespoons of olive oil to obtain a fluid mixture that comes out easily from the pastry bag. Deposit the mixture into 6-7 centimeter long bars, shaped like an 'S', on the bottom of a buttered and floured baking tray. Place in a preheated oven at 180 degrees for 20-30 minutes. Serve the meliga cookies cold. Recommended wine: Vintage Barolo.