In the Lombardia region, the Moretti family has been attentively growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal's natural freshness and flavor.
FIORETTO- Fine granulometry for soft polenta
BRAMATA BIANCA- From the grinding of white corn. Usually eaten with fish.