TheFiorettois a fine grind of the same yellow corn that is divine with a dollop of mascarpone and a spoonful of Séka Hills Wildflower Honey.
Traditional polenta takes time & love to prepare, up to 45 minutes of stirring to avoid lumps.
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.
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.