Fior di Maiella Rustic Corn Polenta cswt-5.1 to a simple timballo made

to a simple timballo made with a moistened parchment cracker lining a mold

and meat based recipes

Gabriele Rocchi is an artisan baker in Firenze (Florence)

original flavors like Due Formaggi and black truffle or try our tasters package including a selection of our six favorites

Olives harvested near the seaside in the province of Teramo

Fior di Maiella Rustic Corn Polenta cswt-5.1 to a simple timballo madeCorn flour for polenta has been grown in Italy as the grain of the country people, especially in northern Italy. In recent years, many farmers have brought back heirloom varietals such as Pignoletto, Ostenga, Ottofile, and others. These unique varietals are used in our Ritrovo Selections coarse ground slow cook polenta. Serve with braised meats, grilled vegetables, as polenta incatenata with beans, vegetables, grated cheese and extra virgin olive oil.