Polenta Taragna Flour

Polenta Taragna is a typical dish of the ancient tradition of the Valtellina valley situated in the very north of Italy which later spread to the rest of Northern Italy where the tradition of cooking traditional plain polenta had already been well established. This special type of polenta is prepared mixing Bramata type of flour (classic, rustic flour) with black flour whose main ingredient is buckwheat. Buckwheat has a special place among more common cereal types as it distinguishes itself for high biological value of its protein content. The proteins found in buckwheat are a source of no fewer than 8 essential amino acids, where the quantity of each and single amino acid is optimally proportioned to the rest of the group. In addition, it is a good source of fibre and minerals, especially of manganese and magnesium. It also fills you up very quickly, a trait very common in cereal that contains kernel of corn. Polenta Taragna is a simple dish that can accompany meat dishes and as well as cheese.

Corn flour (90%) and buckwheat flour(10%)

(*) of the recommended daily intake