The polenta is an ancient dish of Italian origin based on corn flour.
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The polenta is an ancient dish of Italian origin based on corn flour. Although it is known in its different variants almost on the entire Italian soilthe basic food of the poor cuisine, in various northern alpine areas, prealpine, plain and apennines of Lombardy, Veneto,Valle d'Aosta, Piedmont, Liguria, Trentino, Emilia-Romagna and Friuli-Venezia Giulia, regions in which it is still quite widespread. The polenta is traditionally cooked in Tuscany and in the mountain areas of Marche, Abruzzo, Lazio and Molise.
CONFECT FROM 6 DA 380 GR
Specific References
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The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.
Bruschelle Morato excellent for appetizers, sandwiches, aperitifs and bruschettes.
Pane Casareccio Napoletano crafted and baked wood oven
The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.
Blowjob slices of American sandwich bread, to create delicious snacks to bring with you for a delicious picnic or for a quick lunch around the city.
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A wonderful confession of love: the Mini Baguette. The classic French miniature.
Base of Roman Pinsa precotta 1 base per package.
Dimensions 22×36 cm per base, 4ATM package.
It is delivered fresh and stored in the fridge
Friability is the main feature of these tarals. Excellent aperitif.
The polenta is an ancient dish of Italian origin based on corn flour.
4 Tortillas of 240 gr ready to be devoured!
Integral Pugliesi Taralli that stand out for the excellent friability because handcrafted according to traditional recipe.