Our Corn Flour is a special product because it is selected from three different types of corn, then it is processed a c c o r d i n g  to   t  r  a d i t i o  n   with a stone mill, it is packed with great care to produce a fragrant flavors reminiscent the campaign flavour that was once in Italy ...

There are    t w o    different types of corn flour CRESPIRISO:

--> CORN FLOUR "BRAMATA" (rough, country product)

This is the classic rustic flour, stone milled, a corn flour of great tradition, ideal for the preparation of polenta. With bramata flour  CRESPIRISO and a little imagination in the kitchen you could create fabulous dishes as:

- Stew and polenta

- Polenta and guinea fowl

- Polenta and braised meat

- Polenta and wild boar

- Fried polenta

-Polenta and Gorgonzola italian cheese

- Polenta and cheese

- Polenta and hummers

- Baked Polenta

-Polenta and sausage

-Polenta and angus

-Polenta and milk 

---> It should be noted that the Bramata corn flour by CRESPIRISO is not precooked, but 100% genuine, then it needs  at least 45 minutes firing in water. 

--> CORN FLOUR "FIORETTO" (thin,fine flour)

This second type of corn flour is finer than bramata, but this does not preclude its use for the preparation of  p o l e n t a. You can mix bramata and fioretto in all proportions you desire. Fioretto corn flour is used in the preparation of rice and maize pasta, for preparing meat and fish before fry, in the corn bread mixture, and also during preparation of all kind of desserts.

---> It should be noted that the Fioretto corn flour by CRESPIRISO is not precooked, but 100% genuine, then it needs  at least 45 minutes firing in water.  

<- OUR PACKAGES (see left side)

<- 0.5kg/1.1lb Transparent package 
<- 1kg/2.2lb Transparent package 

<- 1kg/2.2lb vacuum packed