Additional information
Packsize | 50 LB OR 5 LB |
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Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time.
Imported Italian Polenta. In the Lombardia region, the Moretti family has been attentively growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal’s natural freshness and flavor.
Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.
Although frequently considered and eaten as a grain, couscous is a small pasta made from semolina wheat. Most commonly associated with Moroccan cuisine, couscous is enjoyed throughout Africa, the Middle East, and the Mediterranean. Due to its quick preparation and health benefits, the popularity of this dish is quickly growing in other parts of the world as well. Whether it is prepared as sweet or savory, couscous is quick, easy to use, and nutritious. Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.
Einkorn, literally meaning “single grain” in German, was first cultivated five to ten thousand years ago. Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour. Unlike modern wheat which has a long history of hybridization, einkorn is a “diploid”, containing only two chromosomes unlike the modern cousin, which contains six, making it a “hexaploid”. Einkorn is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.