My grand-grandmother Inès used to prepear these at home during autumn season when in Pistoia’s countryside farmers killed pigs to make sausages,ham,ciccioli,salame & ….these original kind of crêpes made of pig’s blood .
In Italy we have a saying : “del maiale non si butta niente! ” in English :We use all parts of the pig, we dont’t throw anything away!
I think this is the real proof : every piece of this animal can be eaten or used for other purpose but nothing – ncluding the hard fur – is through away.
The first time I tried them I didn’t know of what they were made of ….think nobody would like to know the main ingredient is something only vampires used to eat ! my mother just said : let’s go to see grand-ma & try her migliacci 😃😃& so I did : no question , just smelling a good aroma coming from her home stairs .
I still remember the old black iron pan she used for making them , the scent of a small quantity of pig’s lard frying on the pan & … a big bowl with a deep bordeaux mix with some white spots that were pinenuts.
She put the mixture on the pan with a big spoon & turned it around until it became a big dark brown full moon & then turn it on the other side.
Then on a plate , adding some white sugar rolling as a crêpe & voilà 😉👍 ready to taste!
The taste was sweet & bit spicy – hot , consistency soft & light : nobody could understand that is fresh pork blood + pork broth + some flour + cinnamon or lemon peel & pinenuts & raisins ( (but the two last ingredients are optional , depending of the personal receipe)
Many people love them with Parmesan cheese instead of sugar but I have never tried this way, for me they are sweet crêpes for an afternoon break in front of the fireplace😉😃
Found migliacci today in shop & wanted to taste them again…so many memories into my mind , my grand-grandma is no more here since many years but this food experience made with her will always survive in me ❤️
For me Food is not just eating but remembering , sharing with others my memories , feel like a child again just tasting a strange kind of crêpe my daughter didn’t dare to try today but maybe next time… after reading this post, who knows?
& what aboit yoi? ever tried? if you visit Pistoia you can easily find them in some butchers shop or norcini ( that sells pig’s meat only ).