In a nutshell: This delicious polenta, can be used as a gluten-free flour substitute, in various recipes or simply make a creamy bowl of piping hot polenta with some grated parmesan on top.
Stoneground and unsieved to keep all its nutritional and organoleptic properties, our farina di mais (polenta) is suitable for all kinds of baking especially bread, biscuits and pasta. Perfect for coating vegetables, seafood and chicken for frying. Use also to make some creamy polenta by simply adding milk, stock or water, a knob of butter and some grated parmesan.
About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds. A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.