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A flour with an intense aroma obtained from a selection of remarkable orange corn, characterized by its stippled exterior, which is cultivated using techniques with little impact on the environment. A full cooked flour flavour that prepares you for a decided polenta flavour. To be enjoyed soft, with many meals; moist, cheese or fried fish. Great also in grilled slices or fried accompanying roasts and sauces, but also in cakes, fritters, biscuits, bread, pasta, bread sticks and batter.
 

An elegant flour obtained from a selection of sweet and remarkable white corn, cultivated using techniques with little impact on the environment. The fine grain manufacturing, carried out in an antique mill, according to the Vicenza traditions, gives a softness that matches a combination of many dishes; moist, cheese or fried fish. Great also in grilled slices or fried accompanying roasts and sauces. Biancoperla is a gluten-free flour and therefore it can be consumed by people affected with Celiac disease.

Biancoperla Corn
Until the post-World War II years, it was customary to make white polenta in the Polesine and Treviso districts of the Veneto region. Down on the plain, it was considered finer than the rustic yellow polenta typical of the mountains. The corn used was
and is (though increasingly less so) the local Biancoperla variety. The cobs are tapered with large pearl-white kernels. White polenta is excellent served with fish, such as marson, schie, moleche, masenete, shrimp and baccalà, or salt cod.

Grumolo delle Abbadesse has tiny kernels, and its exceptional quality can be attributed to the area’s soil and water. This rice swells up considerably when cooked, the kernels remaining intact and distinct, while absorbing cooking liquids. Production area: Commune of Grumolo delle Abbadesse (Province of Vicenza) Presidium supported by: Veneto Regional Authority