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    Tudori Taragna Valtellinese Polenta Instant Flour 0.5Kg


    Regular price €2,49

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    77% Corn flour, 23% Buckwheat flour



    Rustic flour typical of Valtellina and the Brescia and Bergamo valleys.

    It is obtained by mixing corn flour with variable doses of buckwheat flour. Its name derives from the tarai or "tarel", a long stick used to mix it inside the copper cauldron in which it was prepared.

    The dark color is given by the addition of buckwheat flour.
    It is cooked like common corn flour; tradition recommends using diced cheese for the last few minutes of cooking.



    For four generations, Molino Tudori has specialized in grinding buckwheat from which the typical black flour used for the preparation of typical Valtellinese products is obtained.
    The processing is carried out with traditional love, in full respect of the culinary culture that has made pizzoccheri, polenta taragna and sciatt famous all over the world.
    Despite the inevitable evolution of cutting-edge industrial technologies, mandatory to be competitive on the market, the old stone mill continues to grind and maintain the nutritional qualities of flour and its particular taste. Since 2007, the company and its quality system have been CERTIFIED ISO 9001:2008 by the Norwegian body DNV, a world leader specialized in the agri-food sector.
    All flours produced are gluten-free and have obtained the Spiga Barrata brand issued by the AIC (Italian Celiac Association).



    Valtellina is a deep valley carved by the movement of ice and the impetus of erosion of the rivers that jump, from the 3000 meters of altitude of the snow, up to the valley floor. The erratic rocks emerge between the tender limo and the vegetation, especially cereals, grow strong and lush, taking on strong and particular flavors. The deep Aosta Valley furrow with an east-west trend, compared to the Italic boot, guarantees the Rhaetiac shore a constant sunshine even in the rigidity of winter favoring an exceptional climate.

    Teglio is at the center of this territory, the ancient capital, and here continues the tradition of buckwheat its cultivation and grinding, an art that, for centuries, allows to stand out in the kitchen of the Valtellines, a simple people proud of their traditions, tempered to hardness and roughness, but able to extract from the earth the best of its products for quality and authenticity.

    The crops are still carried out "by hand" given the difficulties of cultivation, mostly cliffd and in small plots torn from the rocks man sows and collects... the sun matures and the wind and bees pollinate... without haste.