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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.

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.


  • Street: 19 Via San Pietro
  • Postcode: 25033
  • City: Cologne
  • State: Brescia (BS)


  • Telephone: +39-030-705-8711
  • Fax: +39-030-705-8899
  • E-Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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