"La Taragna", this type of flour, as the name already suggests, is perfectly suited for preparing polenta taragna, the typical dish of many Lombard provinces, namely polenta and cheese.
“La Taragna” is “La Valbreno”, that is, a coarse flour with the addition of buckwheat for an even more flavorful and tasty polenta that can be enjoyed on its own.
During mixing, buckwheat (about 20%) is added and the flour discolors due to the abrasive effect, partially losing its typical red/orange color.
It is gluten-free.
For three generations, the Leidi family has been milling flour for Taragna polenta with stone, and not just any stone: in the production facility in Bergamo, a specific type of French flint is used, sourced from the small municipality of La Ferté-sous-Jouarre - the most famous and prized for this type of processing. Go to the sheet of Le Antiche Macine
Corn
Allergens: none
Shelf-life: 10 months
Nutritional values per 100g:
Energy Kcal 374/KJ 1579
Fat 3.07g of which saturates 0.51g
Carbohydrates 72.99g of which sugars 1.1g
Protein 10.94g
Salt 0.0004g
Fiber 4.79g
Polenta and cheese, and here opens a world between those who want fresh cheeses and those who prefer soft ones or even blue cheeses like gorgonzola.
Depending on the pairing with cheese, the wine changes, but still a red one that is more or less full-bodied.
Polenta flour should be stored in a dry place. Once opened, it can be stored in the refrigerator.
Because the Taragna polenta from Le Antiche Macine is like the one from the past, it reminds us - those of us who have experienced it some years ago - of those family lunches where polenta was always present, and we can still feel the roughness, the texture, the saltiness of those moments!
€ 4,00
per 750g
english
ITALY
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“La Taragna” flour for corn and buckwheat polenta
Lombardy
