Polenta di Beura

Already in Roman times, "puls", a mixture similar to polenta but made from spelt, was eaten. With the import of "mahiz" in the Middle Ages from America, this ingredient proved to be perfect for making a soft and tasty polenta. It was also the dish that saved many people from starvation in the post-war period, when there was a shortage of bread: its origins are poor and peasant, but the pleasure it gives the palate is that of kings!

This is a wholemeal maize flour obtained by stone milling 2 varieties of maize grown in the Beura using the conventional method, respecting the environment. It does not have an organic label, but no fungicides, insecticides or chemical fertilisers are used to produce it.
It is said to be wholemeal, as the carioca is not cut but ground whole, retaining all its components and only part of the bran is removed. Wholemeal maize flour is low in protein but rich in starch and contains no gluten, so it can be used to feed coeliacs.

For ideal preparation of the polenta, it should be removed from its packaging half an hour before cooking, which takes about 50 to 60 minutes. The recommended amount of water is 3.5 / 3.7 litres per 1000 grams.

Polenta di Beura is a member of the Slow Food Association - an international non-profit organisation that helps control the value and quality of food and its standards.

Needless to say, the polenta is ideal for combining with meat or cheese for the iconic "polenta cunscia". The perfect ingredient to feel like a true Piedmontese!

It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.

Watch how we ship the products

Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.

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Whole corn flour.