Rice flour for polenta

Obtained from the coarse grinding of Vialone Nano rice from Riseria Ferron, from which it inherits a sweet and delicate taste, harmony and great digestibility.

It does not contain gluten and therefore does not rise. It can be used alone or mixed with wheat flour or other cereals.

With the traditional polenta cooking system you get a white cream, very delicate, soft and particularly digestible due to the absence of gluten. You can season with any sauce, but it is especially enhanced with fish, shellfish and mushrooms.
The combination with Gorgonzola is also interesting.