Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Migliaccia di Pitigliano
2. Other names:
3. Short product description:
Migliaccia di Pitigliano is a type of crepe. It has a 20cm diameter and pale yellow colour. Its primary and most appreciated characteristic is its thinness.
4. Production area:
Municipality of Pitigliano, province of Grosseto.
5. Production status:
r disappeared r at risk r active
6. Production process:
The eggs are beaten before adding flour, a bit of water, a pinch of salt and a pinch of cinnamon. Once everything is mixed, the fairly liquid batter is left to rest for about two hours. It’s a good idea to use a non-stick pan for cooking, coated with a bit of lard or suet. Using a special ladle, pour just the right amount of batter into the pan. Swirl the pan to make sure the batter spreads evenly over the base. In a few seconds, the batter will thicken and can be flipped to cook the other side. This is done with a quick hand movement that lifts and flips the crepe without a spatula. The migliacce are stacked one on top of the other as they’re cooked. Traditionally, each migliaccia is sprinkled with sugar, grated pecorino cheese or ricotta and then folded up.
7. Materials, equipment and premises used for production:
s Utensils (non-stick pan, ladle).
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The migliaccia di Pitigliano is traditionally peasant fare: it was proffered, along with other locally baked goods, at weddings.
Migliaccia di Pitigliano is not part of a sales and distribution network. The product is strongly tied to the tradition and history of the Grosseto area. It is exclusively homemade and exclusively consumed at home. Sometimes, during local festivals, the town’s elders make migliaccia, but these are isolated occasions and therefore not considered a commercialisation of the product.
Comuni di Pitigliano e Manciano, provincia di Grosseto.