In the Lombardia region, the Moretti family has been attentively 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.
FIORETTO- Fine granulometry for soft polenta
BRAMATA BIANCA- From the grinding of white corn. Usually eaten with fish.
TARAGNA- Whole ground. To be served with cheese.
LAMPO- Pre-cooked, ready in a few minutes.
BRAMATA- Large granulometry for firm polenta.
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