Corn flours
Bramata corn flour: more coarsely ground cornmeal for polenta with Piedmontese and non-GMO corn. Long cooking, about 40 minutes or 20 minutes in a pressure cooker, we recommend combining it with cheeses given its creaminess. Gluten-free product and to maintain its purity processed in a mill that grinds only corn.
White bramata cornmeal: more coarsely ground cornmeal from polenta with Venetian corn. Long cooking, about 40 minutes or 20 minutes in a pressure cooker, we recommend combining it with cheeses given its creaminess. Gluten-free product and to maintain its purity processed in a mill that grinds only corn.
Fioretto corn flour: finely ground cornmeal from polenta with Piedmontese and non-GMO corn. Long cooking, about 40 minutes or 20 minutes in a pressure cooker, we recommend combining it with cheeses given its creaminess. Gluten-free product and to maintain its purity processed in a mill that grinds only corn.
Comic corn flour: stone ground corn flour used mainly in the production of confectionery products (cornmeal pastes and pies). Gluten-free flour.
Whole corn flour: coarse stone ground corn flour for polenta from this year (2016 campaign) grown on our land adjacent to the mill. Long cooking (40 minutes). We recommend pairing it with meat dishes, but it does not mind cheeses too. Gluten-free product.
Taragna corn flour : polenta taragna is a mixture of stone ground corn flour and buckwheat flour typical of the Trentino, Valtellina and Valchiavenna mountain areas. Long cooking of about 45 minutes and can be combined with both cheeses and game.