“La Bramata” corn flour - Buosi Ettore Ssa Agricultural Company

In the heart of the fertile lands of Friuli Venezia Giulia, the Buosi family passionately cultivates ancient varieties of corn that tell a centuries-old tradition. “La Bramata” flour is born from a careful selection of semi-vitreous yellow corn and vitreous red pignoletto, harvested manually cob by cob and left to dry naturally in gabions. This artisanal process guarantees an authentic and genuine product, which brings with it the flavor and consistency of the past.

Produced by the Buosi Ettore farm, this flour stands out for its rustic and coarse consistency , ideal for preparing a dense and compact Friulian polenta . Thanks to the particular grinding, which omits the finest part of the grain, “La Bramata” pairs perfectly with robust meats, tasty grills, mushrooms and intensely flavoured cheeses. Every bite will transport you to the authentic flavours of Friuli, where artisanal quality and love for the land blend together in a unique experience.

The dedication to quality and sustainability is evident in every phase of the process: the flour is produced with traditional techniques, respecting the natural timing of the harvest and using renewable energy. Each package represents the deep bond with the territory, offering the consumer a product that enhances the excellence of Friuli .

Minimum cooking time for polenta : 50 min.

Storage instructions : Store in a cool, dry place. Once opened, store tightly closed in the freezer.
Goods subject to natural weight loss.

Ground and packaged by : Molino Pussini Giuliano, via Azzida 73, San Pietro al Natisone, Ud