The cultivation of corn is rooted and widespread in the Italian Po Valley. Nourishing and energetic, corn is rich in fibres, iron and folic acid, reason for which it was the basic cereal in the diet of our ancestors.

In addition to the classic polenta, the use of its flour for the production of pasta has spread over time, resulting in a product with a magnetic colour, a typically strong taste and a scent that smells of home.