One of the most iconic Piedmont dishesDescription
This is an integral flour of maize obtained from the stone grinding of 2 varieties of corn cultivated in the Beura, using the conventional method, respecting the environment. It does not have a biological label, but no fungicides or insecticides or chemical fertilizers are used to produce it.
This flour, with its germ (a part of oil-rich seed) is very nutritious; It is said to be complete, since the carioxide is not cut but ground whole, preserving all its components and only a part of the bran is removed.
The integral flour of maize is low in protein, but is rich in starch and contains no gluten, so it can be used for food celiac.
For an ideal preparation of polenta, it must be removed from its packaging half an hour before cooking, which takes about 50/60 minutes. The recommended water dose is 3,5 / 3,7 liters per 1000 grams.
Polenta di Beura is a member of the Slow Food Association – an international no profit organization that helps to control the value and quality of food and its standards.
