Mei Tibis is a Piedmontese take on the renowned digestive biscuit, much loved in Britain and now popular all over the world.
This version – made in Alba, capital of Piedmont’s Langa district – is a must-taste for its perfect blend of sweet and salty and the exceptional flavour of the flours used.
The digestive was created in Scotland back in 1839 by two doctors keen to come up with a biscuit to aid digestion, hence the name.
Leaving aside its digestive properties or otherwise, we can guarantee that a Mei Tibis or two with a cup of tea in the morning will help you digest the working day ahead.
Try it and see!
AREA OF PRODUCTION
Mei Tibis is a creation of the pastry chef Gianfranco Tibaldi of Alba (Cuneo, Italy), which is thus the area of production.
Butter, barley meal, emmer flour, type 0 wheat flour, cane sugar, milk, salt, bicarbonate of soda.
The butter of the Fattorie Fiandino farms in Villafalletto, Piedmont, Italy.
Made exclusively with the cream – left to rest for 72 hours – from the milk of free-range Bruna Alpina cattle.
Strictly organic and acquired from two of the finest local mills:
Mulino Marino Felice in Cossano Belbo, Piedmont, Italy.
A mill producing natural stone-ground organic flour, conferred with a Piedmont Regional Authority certificate for ‘Artisanal Excellency’;
Mulino Sobrino in La Morra, Piedmont, Italy.
A mill producing flours from the finest Langa soft grain varieties, involved in a research project designed to revive and reuse heirloom native soft grain varieties.
Ethically selected high-quality sugar acquired from Soc. coop. sociale Libero Mondo, a social cooperative in Bra, Piedmont, Italy.
BICARBONATE OF SODA
A natural ingredient often used as a raising agent in baking and confectionery. It is also produced by our own bodies to neutralise the acidity of the gastric juices.
Mei Tibis digestive biscuits are produced by pastry chef Gianfranco Tibaldi in his ‘Laboratorio di pasticceria artigianale Tibo’ workshop at Strada dei Magliani 47 Frazione Scaparoni, Alba, Piedmont, Italy.
In his small workshop, in addition to traditional Piedmontese confectionery, he produces unique creations such as this.
Here his flair has given rise life to an all-local version of a world famous biscuit.
Gianfranco Tibaldi refuses to compromise over the quality of his ingredients and produces everything himself, entirely by hand and with huge passion.
To make Mei Tibis digestives, the barley meal, emmer flour and type 2 wheat flour are blended.
The bicarbonate of soda, cane sugar, butter, softened at room temperature, and, lastly, the milk, in which a pinch of salt has been dissolved, are added to the three-flour blend.
The mixture is kneaded for 8 minutes, then left to rest in a cool place for about 30 minutes.
The resulting dough is rolled out, then, using special biscuit cutters, cut into round and square shapes.
Each biscuit is stamped by hand, then baked in the oven for 19 minutes at about 160°C.
PERIOD OF PRODUCTION
Mei Tibis biscuits are produced continuously and may be bought and consumed all year round.
The biscuits, which are free from preservatives, have an average life of 180 days from their date of production (check the ‘best before’ date on the box).
This delicious biscuit is excellent for breakfast or as an afternoon snack.
Gianfranco Tibaldi suggests tasting it sipping a nice cup of tea and savouring the coarse texture of the flours, the sweetness of the sugar cane and the lingering, slightly salty aftertaste.
His tip for listening while you eat is ‘Delilah’ by Max Roach and Clifford Brown.