Corn flour Fioretto

Ingredients: Corn flour

Fioretto corn flour is an ideal ingredient for many sweet and savory preparations. This flour, gluten-free, is a pure corn flour dried and worked with fine grain, by hand. Suitable above all to make soft and soft polenta but, as already mentioned, it can also be used in other recipes of cheeses, vegetables and white sauces.

Fioretto flour is a medium-grained flour excellent to be used also for dry desserts and shortcrust pastry, it mixes with very fine rice flour. Compared to other flours, it has shorter hydration times and gives more solid doughs.

In the kitchen:

How to make a good polenta

Corn polenta is a cereal used by the Mayan Indians of Central America. Corn polenta was the essential food of the Aztec civilization and ancient Mexico.

Corn polenta has conquered Europe and in particular northern Italy, where Polenta is a traditional dish. The Ardani mill selects varieties of vitreous corn, rich in carotene and vitamins. These qualities give corn flour its beautiful color and its particular and unique taste. 

How to use: Doses for 4 people

Boil 1lt of salted water in a cauldron.

Pour 250g of FIORETTO flour.

Stir frequently for 40 minutes over low heat.

After cooking, complete the polenta with a little butter, with grated cheese or other depending on taste. 

Try also...

Sbrisolona cake with Fioretto corn flour!

The sbrisolona cake is a typical Lombard dessert, precisely of the city of Mantua: it is a hard cake, crumbly and very rich in ingredients.

The sbrisolona cake was born as a poor dessert, of peasant origins; at one time, unlike the ingredients currently used, corn flour was much more present, instead of butter only lard was used and instead of almonds the cheapest hazelnuts were used. Over the years the ingredients have been refined following the taste of the inhabitants of the rich Mantua: today the sbrisolona cake is also well known abroad, and is an Italian culinary heritage, in fact the recognition of the Denomination of Controlled Origin (D.O.P.) mark has been requested.

Experts and lovers of sbrisolona cake, remember that this dessert should not be cut at all, but broken with your hands, and accompanied by a sweet and fortified wine such as Malvasia, Passito di Pantelleria or Vin Santo.