Formenton 8 row is a variety of maize typical of Garfagnana and the Media Valle del Serchio. A plant that does not have great demands neither of water during cultivation nor of climate. In fact, this variety resists well the often cold and variable climate of this area of Tuscany. The cultivation is done on naturally fertilized soil and without the use of pesticides or herbicides.
The productivity of the Formenton 8 row is almost 9 times lower than the hybrid varieties and for this reason its cultivation is carried out by courageous farmers who care more for quality than quantity. Cornmeal has fed entire generations and today it is sought after for the best recipes. Why 8 files? Because there are 8 rows of seeds which vary from deep yellow to reddish.
The production cycle of the plant takes place over a period of 120 days. The harvest of the cobs is done by hand but it is the drying that once again follows ancient rules. No unnatural heat sources are used to make this tasty and healthy niche product.
The long drying is followed by the shelling, also done by hand, which allows each grain to dry in the best possible way before being sent to the mill. The grinding is also done with ancient systems such as the use of an ancient water mill.
Corn flour is nutritious and for this reason, together with chestnut flour, it has been the food for entire generations. It mainly contains Vitamanin A, E and PP but lacking in B vitamins. Contains lipids, monounsaturated and polyunsaturated fatty acids, starch and fiber. Also good is the composition of minerals such as potassium, calcium, phosphorus, magnesium, iron, copper, zinc, and selenium. Due to the lack of gluten, corn flour is suitable for those who are intolerant or allergic to it.
Classic polenta acquires a superior quality with FormentoN 8 row flour. Good in simplicity with extra virgin olive oil and grated cheese or encased with ragù and grated cheese. The 8-row Formenton polenta also accompanies rich dishes such as the classic Tuscan-style rabbit alla cacciatora, stewed mushrooms and also cod or salacchino salacchino smoked herring, an ancient and poor dish from Tuscany.
Formenton flour 8 File.
Keep in a cold and dry place.
Produced by La Cavatina Pieve Fosciana Farm, packaged by Bravi Andrea Sillicano Camporgiano (LU).
