Bramata Corn Flour for Polenta - Specialità trentine
Bramata Corn Flour for Polenta
The most classic and typical polenta of Trentino is prepared with fine ground flour. Serve with stew, cheese or cold cut into slices as a base for appetizers to bake with lard and as a basis for preparing other appetizers. Ground in Trentino, Italy. Tips for use: pour a half a kilo of flour in 1.5 liters of boiling salted water. Stir for about 50 minutes over high heat and serve hot, turning it over on a wooden cutting board or in a large bowl..
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