DESCRIPTION & DETAILS
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Polenta Taragna
We select the best corn and buckwheat flours to produce our taragna polenta, one of the best known and most appreciated products by consumers. An easily digestible food thanks to its natural caloric intake, buckwheat, in fact, allows you to combat physical and mental fatigue.
Try our polenta taragna, a specialty of Valtellina, adding fresh cheeses such as bitto, fontina, branzi and fresh butter at the end of cooking.
Polenta taragna can be enjoyed as a single dish, or accompanied with any type of meat (roasted, braised, stewed), as well as sautéed vegetables and sautéed mushrooms. If you want it soft, use a spoon, reduce the amount of flour and increase the amount of water.
--->It should be remembered that Taragna CRESPIRISO corn flour is not pre-cooked, therefore it requires cooking for at least 45 minutes in water (use 4 parts water for one part corn flour).
| Net weight | 500 g |
| Ingredients | corn flour, buckwheat flour |
| Use in the kitchen | Polenta concia, polenta and vredure, polenta and stew, polenta and guinea fowl, polenta and braised meat, fried polenta, polenta and wild boar, polenta and gorgonzola, polenta and toma della valley, baked polenta, polenta and sausage, polenta and angus, polenta and milk |
| Cooking time | 45 minutes with plenty of water (5 parts water and 1 part corn flour) |
| Made in | Italy |
| Region | Piedmont |
| Shelf life - Expiry | 1 year in unopened packaging, stored in a cool, dry place at a temperature below 17°C |