Biancoperla corn flour
This kind of flour is produce using only grains of the biancoperla corn, which has excellent quality characteristics for obtaining white polenta flour. Panicles are 23-25 cm long, tapered and slender, without enlargements; grains are large and pearly white, bright and glassy. Depending on the type of processing, there can be different end products and in particular: white flour, wholewheat white flour and stoneground, wholemeal white flour.
Look and taste
The fine grain allows to get a creamy and delicate polenta, rich in aromas. Despite the name, the polenta obtained from the biancoperla corn flour is darker than the polenta obtained from other varieties of white grains.
To the table
Biancoperla corn flour is used in several dishes; in the countryside it was consumed with cold milk, forming a semolina. As polenta, its perfect match is with river and lagoon “poor fish” dishes. But above all there are two dishes that can be considered element if Venetian cultural identity, especially for hilly areas: “polenta e speo” (polenta with spit-roast meat) and “polenta e osei” (polenta with small birds).