Since corn was brought to Italy in the 1500's, pasta has slowly been losing ground to polenta in the region of Lombardy as the preferred dish. A dish which can be luxuriously annointed with parmigiano reggiano and truffles or served simply with butter & honey, polenta is a mainstay in our kitchens all year long. Traditional polenta takes time & love to prepare, up to 45 minutes of stirring to avoid lumps. The Bramata is a coarse ground yellow polenta. The longest cooking of the bunch, try this polenta with a healthy dose of parmigiano reggiano & sweet butter. The Fioretto is a fine grind of the same yellow corn that is divine with a dollop of mascarpone and a shot of good honey. Finally, the Lampo is a quick-cooking version - ready in 10 minutes. Try the White Corn and Buckwheat polentas from Moretti.

About the Producer:
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.