Taragna corn flour

Obtained from a blend of Piemontese corn (about 70%) and buckwheat, stone ground.

Ideal for:

Cooking time:

60 min

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€ 4.20

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Description

Traditionally widespread in the Bergamo valleys and in Valtellina, this blend offers a valid alternative to yellow polenta flour.

Bring salted water to the boil in a large pot, pour in the flour and stir with a whisk. Once all the flour has been poured in, continue to stir for a few minutes, then allow to cook for the time indicated on the pack.

Obtained from a blend of Piemontese corn (about 70%) and buckwheat, stone ground.

Taragna corn flour

Choose package:

Choose quantity:

Description

In kitchen