Biancoperla Corn

The Biancoperla, a Slow Food Presidium, is a variety of free-pollinated Corn (therefore self-fertilizing and non-hybrid) that has a large vitreous grain, white-opalescent in color. Its agricultural yield is considerably lower than that of the hybrid varieties but this is abundantly repaid by the quality of the flour obtained from it. The flour obtained is rich in potassium, magnesium, phosphorus, iron and silicic acid and has a diuretic, calming and anti-anemic value. The absence of glutinerende corn is very interesting for those suffering from celiac disease. Poor and everyday food from the Treviso countryside, if once the white polenta was a complement to itself, a survival dish married to a bowl of milk or wine, today it is back to the honors of the restaurant that proposes it in more elaborate but always traditional dishes : matched with river and lagoon fish, next to spit-roasted meat, as a bed on which to lay backyard meats or feather game meats.