You can find a wide assortment of cornmeal for polenta that can also be used for pastries and bread. There are several varieties: from the more classic and rustic Bramata, with coarser grains, to Nostrana, and from Fioretto di mais, the finest in the line, to the richer tasting buckwheat flour for making polenta taragna. Choose the flour that appeals to you most, there’s something for all tastes!

 
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