De Tacchi
 
Carnaroli DeTacchi

Carnaroli

A large, long grain with a very pronounced "pearl" of starch made to really resemble a pearl. A fulfillment of preciousness that fits a food that claims origins in some way aristocratic, if it's true that the patrician Venetians wanted to start the production.
A noble food, that the De Tacchi family name from the small village of Grantorto Vicentino (today Grantortino) started to cultivate in 1570 in their "rice fields" between the Tesina and Brenta rivers. In these times and in these places Azienda Agricola De Tacchi gives birth to the traditions of today. Generations of experience and love of an inimitable product of great excellence, modern in cultivation and antique in manufacturing.

Vialone Nano DeTacchi

Vialone Nano

A small grain elongated and round with a very pronounced "pearl" of starch done to really resemble a pearl. A fulfillment of preciousness that fits a food that claims origins in some way aristocratic, if it's true that the patrician Venetians wanted to start the production.
First, the rice that came from the Far East was even considered a medicine, a rare decoction according to the poet Orazio and recommended by doctor Galeno for the diets of gladiators.

Maranello

Maranello Maismeel

A flour with an intense aroma obtained from a selection of remarkable orange corn, characterized by its stippled exterior, which is cultivated using techniques with little impact on the environment. A full cooked flour flavour that prepares you for a decided polenta flavour. To be enjoyed soft, with many meals; moist, cheese or fried fish. Great also in grilled slices or fried accompanying roasts and sauces, but also in cakes, fritters, biscuits, bread, pasta, bread sticks and batter.

 

Biancoperla

Biancoperla Maismeel Slow Food

An elegant flour obtained from a selection of sweet and remarkable white corn, cultivated using techniques with little impact on the environment. The fine grain manufacturing, carried out in an antique mill, according to the Vicenza traditions, gives a softness that matches a combination of many dishes; moist, cheese or fried fish. Great also in grilled slices or fried accompanying roasts and sauces. Biancoperla is a gluten-free flour and therefore it can be consumed by people affected with Celiac disease.

Biancoperla Corn
Until the post-World War II years, it was customary to make white polenta in the Polesine and Treviso districts of the Veneto region. Down on the plain, it was considered finer than the rustic yellow polenta typical of the mountains. The corn used was
and is (though increasingly less so) the local Biancoperla variety. The cobs are tapered with large pearl-white kernels. White polenta is excellent served with fish, such as marson, schie, moleche, masenete, shrimp and baccalà, or salt cod.