Corn Flour for White Polenta
Da €1,50 a €12,17
Vitreous maize such as Biancoperla and Ottofile white give rise to this precious flour for stone-ground white polenta. With a more delicate taste than the more classic yellow, this white polenta goes very well with fish dishes and traditional cod (stockfish). Although it is more popular in the regions of the north-east, its diffusion is quickly extended to the whole Italian territory thanks to its taste and its candid appearance.
| Weight | N/A |
|---|---|
| Producer |
Vallini’s products |
| Place of production |
Biella Vaglio (BI) |
History, passion, quality and tradition are all part of Vallini’s products.
Recommended minimum cooking time 60', be careful not to form lumps, it is not necessary to stir continuously
allergens: possible traces of soy or gluten
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