Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Mignecci di formentone di Gallicano
2. Other names:
3. Short product description:
Mignecci are corn cakes that are about 2-3mm thick and 20cm in diameter. They are a golden yellow colour with darker spots formed from contact with special iron plates (called “cotte”). The mixture is made using otto file maize flour, water and salt.
They are one of the main components in the Minestrella di Gallicano soup.
They can be eaten plain, but often, thin slices of sausage or pork bits are added to the mixture.
4. Production area:
They are made in Gallicano, in Garfagnana.
5. Production status:
r disappeared r at risk r active
6. Production process:
Water, maize flour and salt are mixed together in a bowl to get a nice consistency. Three tablespoons are poured onto hot plates, usually greased with pig rind or olive oil. Another plate is placed on top to spread the mixture evenly. The plates are turned a few times and after ten minutes, the migneccio is ready.
7. Materials, equipment and premises used for production:
Iron plates (“cotte”)
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Information about the origins of Mignecci can be found in the biography of Gallicano-born sculptor Guido Chelli, which was written by fellow countryman Arrigo Giannini. Giannini describes snapshots of daily life in Gallicano at the end of the 1800s and calls miganecci “fogacce di granturco” (corn cakes), saying they were often eaten with Gallicano’s minestrone soup.
Mignecci are traditionally prepared at home to accompany minestrone soup or sauce-based dishes, and for town festivals and events. The product is not sold, so the quantity produced cannot be estimated.
The “Buffardello team” association is working at a local level to revive this product.