Description
Used some cheese during the last minuted in teh boiling process. Time: 60 min.
Polenta Taragna Flour
Flour, typical of Valtellina, of Bergamo and Brescia. Is obtained by mixing the cornmeal balls with a little piece of buckwheat flour. The name Taragna derives from the name of tarel, traditional stick do or used to mix it.
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Polenta Taragna Flour – 500g
Polenta Taragna Flour – BIO & NoGluten 500g
Polenta Taragna Flour – 5Kg
Polenta Taragna Flour – 25kg
Polenta Taragna Flour – BIO & NoGluten 25kg
