The Maranello corn flour produced by El Tamiso is back!

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-hybrid variety of vitreous corn that we have been studying and multiplying for several years on the farms of our members.

The freshly packaged one was cultivated in the fields of the partner company “Ca' Girotto” in Pernumia and enjoyed excellent weather conditions this year. The right supply of water and heat determines a habitat favorable to the development of the plant and of ears of excellent quality from an organoleptic and health point of view.

Harvested in August 2018, the corn was subjected to the usual analyses to detect any mycotoxins, then it was ground with stone and coarse-grained by the “La Grande Ruota” mill to obtain the coveted corn flour, ideal for a tasty and traditional polenta.

The packaging is not vacuum-packed but in a modified atmosphere, which allows the natural oxidation of the flour to be slowed down.

For instructions on cooking, please follow Eleonora's recipes at this link!