It begins with the ancient and famous Bergamo corn, naturally cultivated in the Bergamasque Prealps. This prime-quality ingredient is then milled whole in a traditional stone mill, creating our high-quality flour. "Traditional Bergamasque polenta", known by everyone, is the result of this process!
INGREDIENTS
Ancient corn (Spinato di Gandino and Rostrato Rosso corn)
SHELF LIFE
6 months
FORMATS AVAILABLE
6 packs of 500 g
12 packs of 500 g
12 packs of 500 g
WHY CHOOSE AGRIGAL ANCIENT CORN FLOUR?
AGRIGAL polenta flour is made exclusively with corn from organic farming, harvested by hand and with the aid of period machinery. We have chosen this method of harvesting as it allows us to select the best ears of corn, in other words the ones from which the external silk detaches most readily, and which are the highest, hardest and bursting with mature kernels.
Our polenta flour is supervised throughout the production process, from stone milling in the old Giudici mill, which has been in operation since 1900, to packaging, which is done by hand.
Our polenta flour is supervised throughout the production process, from stone milling in the old Giudici mill, which has been in operation since 1900, to packaging, which is done by hand.
NUTRITIONAL VALUES
The stir-free polenta flour makes a rich and nutritious dish, particularly suitable for vegetarians and vegans. Our polenta is particularly soft, because the kernels from the ancient corn varieties used are richer in oil compared to those of traditional corns (from which it is artificially extracted and refined). It is therefore only necessary to stir the polenta once, halfway through cooking.
| NUTRITIONAL VALUES | for 100 g |
| ENERGY VALUES |
330 Kcal 1422 Kj |
|---|---|
| FATS | 2,4 g |
| CARBOHYDRATES | 67 g |
| FIBRE | 6,2 g |
| PROTEIN | 7,6 g |
AGRIGAL ANCIENT CORN FLOUR
The stir-free polenta flour that we produce at AGRIGAL is the result of organic corn that is farmed locally. Our polenta flour is made by blending two varieties of milled corn, Spinato di Gandino (Gandino, BG), and Rostrato Rosso di Rovetta (Rovetta, BG), which is characterised by an elongated ear and pointed kernels. These two varieties contain the perfect mix of fibre, iron, vitamins and nutritional values; a variety of elements that are ideal for creating polenta flour that is balanced and has an intense flavour.
RECIPES WITH ANCIENT CORN FLOUR FOR POLENTA
AGRIGAL flour for polenta is intense bright yellow in colour, almost golden. The result of a mix of our own flours, our blend is ideal for making traditional Bergamasque polenta, a classic dish, hot and fragrant, which can be enjoyed on its own or combined with tasty recipes. Polenta and mushrooms, polenta with taleggio and zola cheese, polenta and stew, polenta and braised meat... if you love traditional flavours and hearty meals with your family, then AGRIGAL polenta flour is just what you’ve been looking for! Visit our blog and discover all our recipes with corn flour!