Storo flour

Storo flour

Once upon a time there Yellow flour from Storo (Storo is a town in Trentino) was the mainstay of food in the Val di Chiese. One of the most important agricultural products of these mountain areas, it was accompanied with every course, often the polenta was mixed with malga cheeses and salami forming a single and substantial dish.
After a period of shadow, farmers have returned to cultivating this particular corn, bringing Storo Yellow Flour back onto the market, today defined as the Yellow Gold. This magnificent raw flour is making its way into the varied world of typical local products and has become a widespread and easy to find product throughout Trentino Alto Adige, Lombardy and Veneto, but also in other regions where typical and organic products are sold.

The production of this flour is very particular and over the years the production process has never changed: the cobs (of the marano variety), collected in the first mists of October and then dried by the dry mountain winds, are slowly ground to keep intact the nutritional principles and seductions of perfumes.

With this flour the famous "Polenta di Storo" is prepared, a raw polenta, the real mountain polenta with a full-bodied and genuine flavor.

Corn on the cob Marano Storo

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