Corn Flour

Corn Flour: From Polenta to Pasta

This category includes numerous types of corn flour, starting with flours for polenta: Bramata (coarse), Fioretto (fine), Rustica (made from old varieties, stone-ground and semi-whole), Istantanea (steam-cooked: ready in 5 minutes), Taragna (with the addition of buckwheat flour, very rustic and flavorful: ideal for rich polenta) and Bianca (typical of Veneto, more delicate: ideal with fish) and with Mushrooms (enriched with dried porcini, very tasty!). For baking, there is fumetto, both traditional (corn fumetto) and stone-ground, whole grain, and made from ancient varieties of corn (rustic fumetto), slightly coarser and very flavorful (ideal for meliga cookies). Finally, there is corn flour for pasta (thermally treated corn fumetto) which has the particularity of being able to form a compact dough, similar to that obtained from wheat: although the elasticity of the dough made with corn flour for pasta is very different (it is still much weaker). Corn fumetto for pasta is obtained simply by subjecting the flour to a stream of hot air, a process that gelatinizes the starch contained, making it capable of trapping water.