Biancoperla is a maize variety with ivory, pearl white grains, very typical of the north east of Italy
Shape & texture
Stone milled as in the past, it has a fine-grained which enhances its organolectic qualities
Polenta made with Biancoperla corn flour is very creamy, delicate and full of aroma
Curious to know
Because of its very low yield, during the last century it has been replaced almost everywhere by a more productive corn variety. Only a few farmers keep Biancoperla production and saved the variety, which is now a Slow Food Presìdia. Thanks to these farmers, we can still taste a polenta full of flavour, fragrance and memories...
It requires a long cooking, at least one hour stiring quite often, better in a copper pot as in the past. As it is very delicate in taste, it is typically eaten with fish but it is also very nice with a ripened cheese like Asiago Stravecchio
(*) Average weight: kg 1.000