Available from October to March.
Polenta flour is a natural stone-ground flour with Italian cereals; it is obtained from fine stone ground octophilic maize. As per local customs, it is good to eat polenta directly on a pastry board. After a boiling of 50 minutes the polenta is ready to be spread on the plate or wooden table that is! All the flours produced by the selected mill are handcrafted with French natural stones from La Fertè Sous Jouarre..
SIZE: 1 Kilogram.
SPECIFIC NOTES: Corn flour without adding additives, preservatives and stabilizers.
PROVENANCE: Umbria, Tuscany, Emilia-romagna.
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHOD: Store in a cool, dry place, away from heat and moisture.
AVERAGE DEADLINE: 60 days.