Corn Flour
ideal for long-cooking polenta.
Bramata Corn Flour has a low saturated fat and sodium content and is obtained by grinding coarse-grained corn. It is the classic rustic yellow flour, stone-ground.
Utilization:
Rice Flour is ideal for the preparation of a classic raw and wrinkled polenta, to be toasted and combined with numerous dishes such as: polenta and stew, polenta and guinea fowl, polenta and braised meat, polenta and wild boar, fried polenta, polenta and gorgonzola, polenta and toma della valle, polenta and hummingbird, baked polenta, polenta and sausage, polenta and angus, polenta and milk.
Curiosity:
Obtained from the grinding of coarse-grained corn (corn or corn), corn flour arrived in Italy after the discovery of America. The main use is polenta.
A wide range of products, choose your favorite!
Discover Cascina Alberona’s flours, three natural excellences perfect for all your recipes: rice flour, light and versatile, black rice flour, rich in antioxidants and with an intense taste, and corn flour, ideal for polenta and rustic doughs. Experiment with new preparations with genuine ingredients and bring all the flavor of tradition to the table!
Rice Flour
Black Rice Flour
Coarse Cornmeal
Rice Flour
Black Rice Flour