Our polenta variant: POLENTA TARAGNA
From the selection of local maize from old varieties such as Pignoletto, Ottofile, Marano was born the ideal flour for the preparation of a traditional dish: La Polenta.
To this flour is added the BUCKWHEAT FLOUR, a tradition of Lombardy, in particular the province of Bergamo, the valleys of Bergamo and Valtellina, in fact its name comes from the Lombard dialect where "tarai" indicates the wooden stick with which the polenta mixed in the copper pot.
Polenta taragna stands out for its even more rustic texture, and for its color, darker and duller than the bright yellow of pure corn polenta.
-POLENTA the preparation process is the same as the classic polenta, the cooking times are the same, about 60 miunuti, after which you can add butter and local cheese in chunks and leave to finish cooking for another 10 minutes, always stirring, as tradition dictates.
-CONSERVATION maize flour for polenta should be kept in the fridge whenever possible to avoid oxidation and deterioration of the organoleptic properties of the product. If you arrive in the hot season and you no longer use polenta, it can also be stored in FREEZER to keep it at its best without altering its properties.