Traditional polenta flours " Polenta as it once was yellow " Polenta Integra As Once Upon a Time " polenta taragna " Polenta like a white vault " Vacuum-packed Bergamasca Polenta " Polenta Fioretto " Polenta Bramata Pre-cooked polenta flours " Quick Polenta " Precooked Polenta Taragna " Organic Quick Polenta Organic polenta flours " Organic Polenta " Organic Quick Polenta Corn breading " Toasted corn flour for breading Cous cous " Cous cous Recipes Flours for polenta The Polenta is a typical traditional peasant dish Northern Italy, but it is known all over the world and prepared with many different and gustosisse recipes passed down from generation to generation. The term " polenta " derives from the Latin "pulvis", which means "dust". In fact, the ancient Romans already prepared a dish similar to polenta , although different from the dish we know today. The polenta , since ancient times, it was cooked in all countries of the Mediterranean basin, together with other cereals. The corn was introduced in Europe after the discovery of America. In Mexico and Peru this cereal was already widely consumed by local populations together with vegetables and spices. The corn is widely used in Europe since the seventeenth century, first in Portugal and Spain, then in France and later in Italy, especially in Lombardy and Veneto. Always considered as a poor food of the peasant and mountain tradition, polenta has been greatly re-evaluated in recent years, becoming a real gastronomic specialty of Northern Italy. The polenta , then, is a dish with a millenary tradition. The peasant tradition of Bergamo has it that the polenta was cooked over a wood fire and using a copper pot. The flour of corn must be paid to rain as soon as the water began to boil, to be then mixed with a wooden spoon or a hazel stick, in order to avoid the formation of lumps. The polenta had to be cooked for at least an hour, until it was detached from the walls of the copper pot. When cooked, the polenta was poured with a quick movement on the traditional cutting board, and then served on the table. The polenta is a dish easy to digest, which can be cooked with meat, fish and vegetables and in very specific combinations and inimitable. Polenta- based dishes are visually very satisfying, thanks to the intense yellow color, which cheers up the table with its exquisite aroma and genuineness. We remind you that polenta is a healthy product, as it contains easily digestible starches and provides our body with rapidly absorbed sugars, with positive effects on the functionality of the nervous and muscular system. Quickly satiating, it is also suitable for controlled diets. The dietary fiber naturally contained in polenta slows the absorption of sugars derived from the digestion of corn starches , prolonging their favorable effects over time. Furthermore, let's not forget that polenta , being made entirely of corn, a naturally gluten-free cereal , is ideal for people with celiac disease . We remind you that on our site you will also find a large collection of recipes, excellent for all seasons, which you can easily prepare and enjoy on your table with relatives and friends on any occasion! Molino Nicoli - Via A. Locatelli, 6 24060 Costa di Mezzate (BG) - CF 00887670065 - VAT number IT01416940169 Share capital . € 516,000 fully paid-up - Company Reg. Court of Bergamo 21551 - CCIA BG 205425 - M Export 124598 - Privacy Policy - Credits