For centuries, polenta was the basis of the daily diet of farmers and the lower classes. Then, in the 1960s, the custom of eating this dish slightly declined, as did the habit of sowing and cultivating certain types of maize for its preparation. Only two decades later, some shrewd researchers decided that it was necessary to rediscover those lost flavours that had been replaced by industrial flours with faster cooking times but inferior organoleptic characteristics. Therefore, a search began to find the last farmers who had not abandoned the cultivation of the local corn, Ottofile maize and Pignolet, saving these crops from certain extinction. The Langa flour for the preparation of polenta was thus restored to its traditional recipe, i.e. a mix of four traditional varieties of maize: the Ottofile, characterised precisely by a cob with eight longitudinal rows of kernels very rich in starch, the Pignolet, which owes its name to its kernels shaped like small pine cones, the Marano and the Quarantina, characterised by an early production cycle. These plants require a lot of care and obviously increase the cost of the finished product. The mills that produce and blend these qualities of maize to create Langa polenta flour are the guarantors of a production process that is carried out organically and with pre-industrial techniques, resulting in a product of the highest quality and ancient flavour.
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