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Eating pan meino or pan de mej (millet bread) at the feast of Saint George, protector of milkmen, on April 23rd, is an ancient custom for the people of Lombardy. On that day, contracts were made between herdsmen and milkmen for the supply of milk and for the occasion, the former prepared pan de mej and the milkmen gave their most loyal customers liquid cream to accompany this simple and delicious sweet.
I pan de mej cookies, typical of Lombard cuisine, are reintroduced in a modern key in some areas for Halloween and are also known as “giallini” because of the typical color of corn flour. – corn flour (fioretto), type 00 flour, butter, granulated sugar, eggs, baking powder, salt, vanilla sugar, milk (as needed), panigada (i.e., dried elderflower (optional).
Store them in tin containers; they will be great for breakfast or with tea or to keep the tradition alive…. enjoy them with liquid cream!
Ingredients
- 500 gr corn flour fioretto
- 250 gr 00 flour
- 200 gr butter
- 150 gr granulated sugar
- 3 nr eggs
- 1 bustina baking powder
- 1 pizzico salt
- 1 bustina vanillin
- milk as needed
- panigada that is dried elderflowers (optional)
Instructions
- Dissolve the yeast in warm water.
- Mix the flours and knead with sugar, eggs, partially melted butter, yeast, salt, half of the flowers.
- Add some milk if needed.
- Form a ball and let it rest covered for about an hour.
- Shape into small focaccias. Place them on a buttered baking sheet, dust with powdered sugar and flowers, and bake at 180°C for 30 minutes.
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