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

In the heart of Friuli Venezia Giulia, the Buosi Ettore farm produces the precious “La Grisa” corn flour. This flour is obtained from cultivations of ancient eight-row, red glassy horse-tooth corn, a variety that is harvested by hand, cob after cob, and slowly dried in traditional gabions. When the corn reaches the right humidity, it is ground using artisanal methods to preserve all of its authentic and delicate flavor.

“Farina La Grisa” stands out for its ability to create a polenta with a delicate flavour and perfect consistency , ideal for accompanying fish and cheese-based dishes. This product is particularly suitable for preparing polenta Taragna, a traditional recipe that combines corn flour with buckwheat and maize flour, enriched with cheese and butter during cooking. The result is a rich and tasty dish, which celebrates the authentic flavours of Friuli.

The Buosi Ettore company, deeply linked to the Friulian territory, is passionately dedicated to the cultivation and processing of these ancient varieties of corn , respecting the rhythms of nature and the authenticity of local traditions. Each package of “La Grisa” flour represents a journey through the flavors and aromas of Friuli Venezia Giulia, bringing to your table the essence of a land rich in history and culture.

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