The corn flour is a basic food in the rural community of the last century, it gradually rediscovers itself as alternative product that have replaced it over time but, today selling products almost exclusively on an industrial scale, sacrifices the final result in an impacting way very important for the health of the people.
We have been successfully testing a quality of corn for several years, the Formenton 8 file, a typical seed of the near Garfagnana, that has found in some of our lands an excellent condition to develop.
All the processing of this product is a traditional (manual) method to keep the properties of the grains intact before the racking which is rigorously carried out with millstone.