Pan de Mej (Italian Lombard Cornmeal Cakes) Pan de mej is the small cornmeal cake Milan bakes for one day of the year and then quietly eats all spring. It is flat, pale gold, faintly sweet, and scented with dried elderflower, and that scent is the whole point of it. Everything in the method below exists to protect it. Get the flowers right and the cake is unmistakable. Lose them in the oven and all that is left is a sweet yellow biscuit that happens to be made of maize. Yield

Italian Piedmont Cornmeal Cookies | Paste di Meliga is a complete professional recipe for piped Piedmont cornmeal butter cookies, with verified quantities, detailed technique, wine pairing, storage, and nutrition.

Italian Braised Veal Cheeks with Polenta Taragna — Guancia di Vitello con Polenta Taragna is a complete professional recipe for red-wine-braised veal cheeks with buckwheat polenta taragna, with verified quantities, detailed technique, wine pairing, storage, and nutrition.