Organic whole corn flour

8-row local corn

For polenta and many other uses

The “ottofile” corn is named after the number of rows of grains, eight in fact, on the cob of the cob. It was also called "king's corn" because King Vittorio Emanuele II apparently appreciated it in a particular way.With the arrival in Italy of American hybrid corn, with double yield but of lower quality, this native variety was abandoned, remaining the prerogative of only a few stubborn old farmers.

This yellow flour from ottofile is stone ground. Stone grinding enhances the organoleptic characteristics of the cereal, leaving all the parts of which the grain is made in the flour.The flavor of the flour is particularly sweet and the aroma intense, but the yield is not high and, therefore, the price is higher than the highly productive hybrid corn flours.