This flour is named after the town of Marano Vicentino, north of the provincial capital. Here lived the agronomist Antonio Fioretti that more than a hundred years ago he decided to cross two varieties of local maize, Pignoletto Golden and Nostrano, combining the quality of the first to surrender the second and thus obtaining a variety that suits lands gravelly Val Leogra.
The Corn Marano stands out from other varieties for the limited productivity of plants, about 40 quintals per hectare, and the characteristic taste of polenta with it produced. The grain used for the production of "Marano Corn Flour" is derived exclusively from crops produced in Leogra Valley and the foothills of the province of Vicenza. The processing of the flour should be carried out in the same area planned for the cultivation of the plant, in the foothills of the municipalities of the northern Vicenza.
This flour so original it now produces a very limited amount that makes it a niche product, especially appreciated by lovers of good food and restaurant owners who commit to raise awareness and promote the traditional flavors. From flour Corn Marano you get a soft polenta and tasty, perfect for a variety of dishes, especially the cod Vicenza.
Source: Gambero Rosso
