Corn was introduced to Italy from the New World in the 16th century and quickly became popular when it was ground into a fine flour and used to create one of the favorite dishes of Northern Italy: Polenta.
Today, in many parts of Italy, and still mostly in the north, polenta is still preferred to pasta. Polenta is incredibly versatile and easy to prepare. The best polenta comes from the Lombardia region, particularly around the area of Bergamo north of Milan, where strains of corn are selectively bred and grown.
It is in Bergamo, where the Moretti family has been growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are stone ground and packed in air-tight seal bricks to retain their natural freshness and superior flavor.
Polenta can be made from white or yellow cornmeal (the most common) and the taste is fairly similar. However, the texture can vary from coarse or finely-ground and the preference is purely personal. A finely-ground white polenta would usually be served with fish, while a coarse yellow polenta would complement a dish of hearty game or meat.
Traditionally, polenta is made in a _caldiera_, a heavy copper pan and is poured onto a wooden board and cut with a string once it has begun to set. Polenta can also be poured into a mold and once cooled and firm, cut into thin slices. The slices can be served as crostini or can be grilled, sauteed or broiled and topped with various foods (cheese, salami, and sausages).
Bramata:
(Coarse Ground). Great served soft and warm with butter, or allow to cool before cutting. Also used to make biscotti.
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Bramata Bianca:
(Coarse Ground White Corn). Also know as "Friulana" (the area north of Venice). Perfect with fish or poultry.
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Fioretto:
(Fine Ground). Perfect served warm for breakfast topped with honey, or serve soft and creamy as a side dish with butter or mascarpone.
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Lampo:
(Quick-cooking). Only takes 5 minutes to cook. Especially useful for kid's meals, using as a breakfast cereal, or an impromptu evening meal.
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Semolina Flour:
(Durum Wheat Semolina). White flour ideal for preparing homemade pasta, pizza and semolina gnocchi.
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Taragna:
(Coarse Ground with Buckwheat). Also know as "Polenta Nera" (Black Polenta). Serve warm with butter, or creamy Taleggio cheese and sage, or layer with a rich ragu.
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