L01019 - Polenta
19.09.19
The seed of Maranello vitreous corn has been patiently selected by our members for years, reproducing in purity from year to year, the most beautiful and healthy cobs.
Although the seasons have changed considerably and are complicated for agriculture, in the organic cultivation of our corn we are particularly careful and scrupulous, in order to avoid the onset of mold and toxins.
STONE MILLING avoids overheating of the product, keeping all the nutrients intact.
The result is a wholemeal polenta flour that is excellent in taste and quality, as long as the cooking time is not less than 45 minutes!
To help the greediest and most impatient, we have packaged ready-to-use polenta, obtained from our own flour and transformed into the small artisanal company “Polenta Valpadana” in Bagnoli di Sopra (PD).
Different uses, the easiest, fastest and tastiest is toasted, on a grill or griddle!
Although the seasons have changed considerably and are complicated for agriculture, in the organic cultivation of our corn we are particularly careful and scrupulous, in order to avoid the onset of mold and toxins.
STONE MILLING avoids overheating of the product, keeping all the nutrients intact.
The result is a wholemeal polenta flour that is excellent in taste and quality, as long as the cooking time is not less than 45 minutes!
To help the greediest and most impatient, we have packaged ready-to-use polenta, obtained from our own flour and transformed into the small artisanal company “Polenta Valpadana” in Bagnoli di Sopra (PD).
Different uses, the easiest, fastest and tastiest is toasted, on a grill or griddle!
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19. 09. 19
19.09.19
110120 - Bramata corn flour
The coveted flour (i.e. stone-ground with a “coarse-grained” grain) of Maranello corn is back on our tables.
Maranello type corn, deriving from the better known Marano, is a local, non-hyb...
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