Corn is one of the great agricultural products of our country. From its milling, which, as for all our flours takes place in stone and at a controlled temperature, we obtain Corn Flour, a gluten-free flour, very grainy, rich in germ and raw fibre and with a sweet taste.
It is mainly used to prepare polenta, a typical dish of northern Italy, but it is also ideal for making pasta, bread and cakes.
In appearance it looks like a small corncob rich in round grains and red/orange color. The flour obtained from it has an intense flavour and a higher percentage of protein than other flours, corn or not.