We keep the rural tradition alive also with the production of flours with a typical marchigian heart.
Medium-grained, sifted stone-ground corn flour is the soul of polenta, but alone or mixed with other flours, it is also perfect for the preparation of bread, desserts, pancakes, crescias, tortillas, tacos, breading and batters for crunchy and dry frying. Due to the absence of gluten it is ideal in case of food intolerances.
As they say in our dialect... Adè de colore jallu, de sapore quasci dorge, vene fori macinenne co' la pietra lo maisse dopo che lo si fatto seccà all'aria naturale. Se la fai a grana media, adè l'anema de la pulenda, ma daperessa o 'mmischiata co' ardre farine, adè speciale per preparà anchi lo pane o li dorgi. Per lu fattu che non c'ha lo glutine adè 'ndicata in casu de 'ntolleranza 'limentare.
Excellent for making polenta!
In fact, our supply chain allows us to produce high quality grains and to be able to transform them into various types of flours. We maintain direct control over the phases of sowing, harvesting and transformation of the product, which goes from breaking the grain to sifting or grinding with natural stone. In this way, we give our customer the total traceability, the certainty of its origin and the uniqueness of the product.
|Energy||kJ 1566/Kcal 369|
|of which saturated fatty acids||
|of which sugars||
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