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SPINATO WHOLEGRAIN BRAMATA CORN FLOUR

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The secret to the traditional polenta of Bergamo, famous for its traditional flavour and its intense fragrance, is our flour, made with Spinato di Gandino corn and lots of devotion!
A GLUTEN-FREE product, 100% natural from organic farming, vegan and sustainable.

INGREDIENTS

Spinato di Gandino corn

SHELF LIFE

6 months

FORMATS AVAILABLE

6 packs of 500 g
12 packs of 500 g
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Ancient corn flour is produced by stone grinding. The corn used for grinding is cultivated organically in Valseriana. Ancient corn flour is rich in nutrients and is produced with ancient corn, which valorises the beneficial properties of the end product. Ancient corn flour is gluten free and suitable for vegetarians and vegans.

WHY CHOOSE AGRIGAL SPINATO CORN FLOUR?

Because it was the first corn to be cultivated in Lombardy in 1632, the year in which all the farming families in Valgandino had their own little corn crop, which they used to make tasty polenta, which they cooked on the stove with a soft cheese made with milk from their cows. It stands out for its delicate flavour and slightly bitter after taste that goes so well with mild cheeses as well as meat sauces and vegetables. The Michelin-star chef Chicco Cerea from the restaurant Da Vittorio uses our flour for his award-winning dish of polenta and salted cod.

NUTRITIONAL VALUES

The key to a rich and nutritious dish is our quality flour. Spinato di Gandino corn and organic and sustainable farming are the cornerstones of our success. Particularly suited to vegan and vegetarian diets.

NUTRITIONAL VALUES for 100 g
ENERGY VALUES

330 Kcal

1380 Kj

FATS 2,2 g
CARBOHYDRATES 67 g
FIBRE   6,1 g
PROTEIN  8 g

CORN FLOUR HARVESTING

Spinato di Gandino corn is cultivated by Agrigal in mountain areas and harvested by hand, in order to choose the best ears of corn and thus have a perfect final product. At AGRICAL, we examined the two forms of harvesting: by hand or industrially. Our philosophy and our love of nature and tradition meant that the choice was obvious; hand harvesting. More difficult and expensive, this form of harvesting also offers a wide range of advantages. Being able to choose the tallest, hardest and most mature Spinato di Gandino corn allows us to offer you the best!

CORN FLOUR MILLING

We are lucky to be able to naturally stone grind in the old 1900 Giudici mill, the only remaining natural stone mill in Valseriana, which mills one hundred kilograms of flour per hour, preventing the product from heating up during milling and thus maintaining all of its fragrance and taste.
The secret to this form of milling lies in the fact that the cylindrical disc used to grind the Spinato di Gandino corn into flour turns at a maximum speed of 100 rotations per minute, meaning that the temperature never exceeds 30°C. This means that more fibre, protein and vitamins are conserved, and a more complete flour is obtained.

CORN FLOUR PACKAGING

Spinato di Gandino corn flour is packaged every day under the careful supervision of our operators, allowing us to have the freshest possible product, thus rediscovering the genuine aromas of the past. At AGRIGAL, we have nature to heart, and we love to recall the organic origins of our products.
The packaging for Spinato corn flour is simple, keeping impact on consumption as low as possible; a paper label and a very thin plastic sack, both easily recycled.
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RECIPES WITH SPINATO DI GANDINO CORN FLOUR

As well as its traditional use for polenta, Spinato di Gandino corn flour can also be used for desserts such as sponge cakes and apple or peach tarts.

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ADDRESS

Azienda Agricola Adriano Galizzi
Via Pezzoli d'Albertoni 101
Leffe (BG)
24026
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info@agrigal.com - 392.8774347
Via P. d'Albertoni 101, Leffe (BG)
Lunedì - Venerdì: 8.00 - 16.00