It is said that the best polenta comes from the Lombardia region, north of Milan, where the strains of corn are selectively bred and grown. It is here where the Moretti family has been growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal's natural freshness and flavor. Choose from Bramata (coarse ground), Bramata Bianca (coarse ground white corn), Fioretto (fine ground), Taragna (coarse ground w/ buckwheat), and Lampo (quick cooking) 500 grams (1.1 pounds) |
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