"La Valbreno", the name of this flour recalls the area where we mill the corn, a stone's throw from the Brembo River in Val Brembana (BG). Rigorously milled in a stone mill, "La Valbreno" is also 100% high-quality red corn, but it is a type of flour known as bramata, meaning it is more refined, in which the corn is cleaned from the floury part resulting from milling: here there is no fumetto and semolina.
Le Antiche Macine produces with traditional methods coarse and rustic flours, ideal for preparing polentas with a rough flavor and for being used in all the recipes passed down by our grandparents. Go to the sheet of Le Antiche Macine.
Mais
Allergeni: nessuno
Shelf-life: 10 mesi
Nutritional values per 100g
Energy Kcal 354/KJ 1498
Fats 2.65g of which saturates 0.38g
Carbohydrates 69.97g of which sugars 1.79g
Protein 10.44g
Salt 0.0005g
Fiber 4.10g
A quick to cook polenta, but at the same time tasty, here is the “La Valbreno Istantanea” which is precooked with hot air in large ovens. This high-temperature process gives the flour a roasting that enhances its qualities even more.
Cooking takes about 8 minutes; to achieve a better result and to maintain an even heat, use a lid while cooking.
An "instant" polenta with a flavor reminiscent of our grandparents.
€ 3,90
per 500g
english
ITALY
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Instant polenta cornmeal "La Valbreno"
Lombardy
