Marano stone corn flour polenta, 1 kg - Azienda Agricola Longo
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Marano stone corn flour polenta, 1 kg - Azienda Agricola Longo

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.
€3.80 (tax incl.) €3.80 (tax excl.)
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Punto fedeltà

Marano corn flour polenta ground stone with a characteristic and unmistakable flavor, to rediscover the flavors and tastes of the past. Marano corn was widespread throughout northern Italy until the mid-twentieth century to be replaced by more profitable seeds. A pity because this flour for polenta definitely repays in flavor and ease of cooking.

How to prepare polenta.
Put in a pot with water bottom (in proportion of 1 kg flour - 5 liters), salt and bring to a boil. Remove from heat and pour the flour slowly, turning with a whisk to avoid lumps. Return to boil. When you see the bubbles, cover with lid and put on the smaller fire, at a minimum. Cook for at least 45 minutes. If the polenta is too thick for your taste, add a little boiling water. Remember that the more the polenta cooks the more it becomes good!

157-3528

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Azienda Agricola Longo Mauro Antonio
via della Repubblica, 11/A - 14043 Fubine Monferrato (AL)

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