Stone-ground with a rough-grain finish in an old stone mill. The bran, a basic element of the Maranello variety, is particularly
evident. A good choice for those who want an intense homemade ‘country flavour’. Cooks in about 40 minutes. A 1:4 flour/water ratio is recommended for preparing a soft polenta.
INGREDIENTS: Mais flour: SOYBEANS AND CEREALS CONTAINING GLUTEN
For allergens see ingredients in bold.