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> Cereal products - pasta - flour > Polenta (corn) and corn flour

Polenta (corn) and corn flour

Golden-yellow polenta made with corn and cornmeal - traditional enjoyment from the best growing regions

Polenta (corn) and corn flour Golden-yellow polenta made with corn and cornmeal - traditional enjoyment from the best growing regions

Discover the versatility of our selection of polenta corn and cornmeal, distinguished by their fine texture and the rich, natural flavor of the grain. Each variety of these polenta corn and cornmeal is processed using traditional methods to provide you with the perfect base for creamy side dishes or crispy specialties. Polenta is considered a versatile alternative to potatoes, pasta, or rice.

  • Polenta and special flours

    Casale Paradiso, Abruzzo.

    Polentaio called a person who eats a lot especially polenta. Formerly a filling meal arms, polenta has become a great alternative to pasta and risotto. The yellow variety is often served on mushrooms and meat. The fine, white, variety Bianco Perla from shelled corn kernels eat the Venetians liked to fish and seafood.


    copyright text: viani.de

  • Polenta and special flours

    Favero, Veneto.

    For polenta lovers there is the kilo packs and for quick meals, the pre-cooked three minutes variant. Polenta tastes warm and the next day again seared very good.


    copyright text: viani.de