The term Baciaja identifies a wafer biscuit produced with maize flour in partial replacement of wheat flour.

Locally produced in Cercenasco (in the Pinerolo area), this thin and crumbly wafer biscuit is cooked on a fire, using special iron tongs.

Most baciaja biscuits (plural: baciaje) display a typical grate design, and many flavour variants exist including chocolate, lemon, hazelnut and gianduja chocolate (Piedmont's famous nut chocolate).