Flour for taragna polenta is made exclusively with organic ingredients, containing Spinato di Gandino corn, Rostrato Rosso corn and buckwheat, all cultivated with organic methods. Agrigal taragna polenta is the result of processing quality ingredients, stone ground in an old water mill. Taragna flour is a GLUTEN-FREE product, 100% natural and organic, vegan and sustainable.
INGREDIENTS
Spinato di Gandino corn, Rostrato Rosso corn and buckwheat
SHELF LIFE
6 months
FORMATS AVAILABLE
6 packs of 500 g
12 packs of 500 g
12 packs of 500 g
Flour for taragna polenta is a product made from corn cultivated in Valseriana, certified organic and suitable for vegetarians and vegans. Gluten free, this flour can be combined with cheese to make true Bergamo-style taragna polenta.
TARAGNA POLENTA FLOUR: COOKING INTRUCTIONS
Taragna polenta is one of the quickest and easiest recipes there is. Here is how to prepare 500 g of delicious polenta. Prepare a copper pot and bring 2 litres of salted water to the boil. As soon as the water comes to the boil, gradually pour the flour into the water and stir for 3 minutes, thus avoiding the formation of lumps. Leave the taragna polenta to cook for at least one and a half hours, stirring frequently. Then add cubes of soft cheese (250 grams of Branzi or Bitto) plus 50 grams of butter. Allow the cheese and the butter to melt and stir to mix well.
TARAGNA POLENTA RECIPE: ALL THE POSSIBILITIES
Polenta is one of the bases of Italian cuisine, used mostly in the north of the Lombardy region, in the Valtellina area and in the province of Bergamo and Brescia. The name Taragna comes from the term "tarél", a word in dialect for the traditional wooden instrument used to stir polenta as it is cooked in a copper pot.
Here at Agrigal, taragna polenta is not taragna polenta without cheese. The blend of corn and buckwheat flour is a perfect match for a wide range of cheeses, including mild Storico Ribelle Slow Food cheese. Storico Ribelle cheese is a type of classic Bitto cheese, which represents one of the oldest traditions of Lombardy cheese making. Produced in the valleys of the province of Sondrio, classic Bitto served with polenta brings out all its intense taste, creating an explosion of unique and irresistible flavour.
Here at Agrigal, taragna polenta is not taragna polenta without cheese. The blend of corn and buckwheat flour is a perfect match for a wide range of cheeses, including mild Storico Ribelle Slow Food cheese. Storico Ribelle cheese is a type of classic Bitto cheese, which represents one of the oldest traditions of Lombardy cheese making. Produced in the valleys of the province of Sondrio, classic Bitto served with polenta brings out all its intense taste, creating an explosion of unique and irresistible flavour.
NUTRITIONAL VALUES
Taragna polenta flour is a great source of energy and combined with cheese it can be served as a meal in itself or to accompany main courses. Polenta made with taragna flour is not only a source of carbohydrates, but also contains protein and a number of mineral salts such as phosphorous, potassium, manganese, selenium and iron. Polenta is also a source of vitamins, above all vitamins A and E.
| NUTRITIONAL VALUES | for 100 g |
| ENERGY VALUES |
340 Kcal 1422 Kj |
|---|---|
|
FATS of which saturates |
2,8 g 0,4 g |
|
CARBOHYDRATES of which sugars |
64,4 g 0,52 g |
| FIBRE | 6,4 g |
| PROTEIN | 7,8 g |
TARAGNA POLENTA CALORIES
Although the flour blend contains Spinato di Gandino corn, Rostrato Rosso corn and buckwheat, it provides around 400 calories for every 100 grams of product. It is therefore important to use it as a substitute for bread or other carbohydrates.
NOT JUST TARAGNA POLENTA: DISCOVER AGRIGAL FLOURS
The Agrigal selection of flours includes another three blends suited to a wide range of recipes:
Melgotto flour with Spinato di Gandino corn, ideal for making polenta;Ancient corn flour, milled in a traditional stone mill;
Type 1 white flour, made with 100% strong wheat.