White cornflour

Biancoperla cornmeal is an iconic product of Veneto polenta. Obtained by milling Biancoperla corn, a white-grain variety grown mainly in the Treviso plain, it is characterized by its light color, fine grain size and delicate, slightly sweet flavor. This corn, recognized as a Slow Food Presidium, has a lower production yield than hybrid varieties, but superior quality in terms of nutrition and taste. The flour is stone milled in local mills, using traditional methods, and yields a soft, velvety polenta, perfect to accompany meats, cheeses or fish. Historically, it represented the staple food of peasant families. Today it is appreciated by chefs and cooking enthusiasts who seek authentic flavors and ingredients linked to the land. It is also used in baking and in the preparation of rustic desserts.