Craved Maranello corn flour: good and healthy!

Fresh from stone grinding in the La Grande Ruota mill in Sermide (Mantua), the coveted Maranello corn flour has arrived.

The corn was cultivated by partner David Bozza of the Ca' Girotto company in Pernumia and the harvest was particularly fortunate because, following practical analyses, mycotoxins (molds) were not detected.

This year's product is the result of a selection based on the following criteria: the vitreous fraction of the grains, their homogeneous arrangement on the cob, the white color of the yolk, the absence of pathologies and parasites, the regular size. In addition, the crop cycle was observed from planting to harvest, to verify the robustness of the plants and their behavior in relation to weather events.

We called it 'Cochise', one of the last 'resistant' Apaches, a concept that a bit belongs to our commitment to organic farming and to the search for foods worthy of the name.