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A great classic of the Valtellina from "tan" with butter and cheese.
Produced by organic farming, with our own corn mixes fine polenta ground with millstones and partially sifted.
Specialties used particularly in the northeast to accompany fish dishes.
Polenta of the past, twentieth century. Marano corn flour, an ingredient that is fortunately rediscovering itself after being replaced by more profitable seeds. Pay back in taste.
The polenta ready in just 5 minutes. Gluten free
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.