Cut the bread, the panforte and the small horses into very small cubes.
In a pan with high sides, put the water to boil, when it starts to bubble, remove it from the heat and add the bread and seahorses to form the "pappa" and cook on the stove for 5 minutes, stirring carefully.

Blend the mixture with the immersion mixer, adding the panforte. Then add a pinch of salt, icing sugar, cocoa powder, eggs, squeezed orange and zest to this mixture, mix well and leave to rest for a night in the refrigerator.

The next day add the flour and the blood, mix the jelly well.
Then take a pan from crépes, grease it with a drizzle of oil with the help of a scottex cloth.

With the romaiolo (kitchen ladle) pour a spoonful of the mixture into the pan and cook. If the miles melt during cooking, add a spoonful of flour to the mixture.

Cook the milleccio on one side and then turn it on the other as you do with the crepes, covering with a lid.
Sprinkle the miles of sugar and eat them hot even if, as my grandfather said, the mile is good hot and ice!