Valle d'Aosta — buckwheat (grano saraceno) was introduced to the Alpine regions in the 16th century from the East, via Central European trade routes, and rapidly became the grain of the mountain poor where wheat cultivation was difficult. The miaccia is the Valdostan expression of the buckwheat crêpe tradition shared across the Alps.
Miacce are the buckwheat-and-wheat thin crêpes of the Valle d'Aosta, cooked on a special double-sided iron (the ferro per le miacce) that is heated in the embers and flipped with the crêpe still cooking inside — a technique unique to the valley. The batter uses a combination of buckwheat flour and wheat flour, eggs, water, and optionally a small amount of lard (which prevents sticking and adds flavour). The finished miaccia is thin, slightly crisp at the edges, and flavoured with the characteristic nutty-bitter note of buckwheat. Served with Fontina, jam, or honey — it is both a savoury vehicle and a sweet one, depending on the filling.
Miacce have the distinctive slightly bitter, nutty flavour of buckwheat — combined with the slight richness of the egg and the lard-seasoned iron, they have a depth that wheat crêpes lack. Served with Fontina, the cheese melts between the warm layers; with honey, the buckwheat's bitterness and the honey's sweetness create one of the paradigm pairings of Alpine cooking.
The batter: 200g wheat flour, 100g buckwheat flour, 2 eggs, water to a thin pancake consistency (slightly thinner than standard crêpe batter), salt. The ferro: a traditional double-sided iron hinged at one end, with two circular or oval depressions. Heat the ferro in embers or over gas until very hot. Brush lightly with lard or butter. Pour a small amount of batter into one depression. Close the ferro and flip immediately — the batter spreads in both halves simultaneously. Cook 2-3 minutes per side. Open and remove the miaccia. Alternatively, cook in a standard crêpe pan, but the double-sided ferro produces a more uniform result.
The ferro is available from Valdostan artisan ironworkers and some alpine kitchenware stores — it is the defining tool of the miaccia and worth acquiring if making them regularly. The buckwheat-to-wheat ratio can be varied: more buckwheat produces a more assertive, nutty flavour and a less elastic crêpe; the 1:2 ratio is standard. Miacce with Fontina: fold the miaccia over a slice of Fontina and return to the iron briefly until the cheese melts.
Batter too thick — miacce should be thin and slightly lacy at the edges. Under-heating the iron — the miaccia must sear immediately on contact to prevent sticking. Not using the buckwheat flour — wheat flour alone produces a standard crêpe, not a miaccia.
Slow Food Editore, Valle d'Aosta in Cucina; Carol Field, The Italian Baker