For three centuries, polenta is made ​​from corn, mixed with buckwheat flour or white, but in reality, this preparation of flour boiled in salt water has more ancient origins.
Polenta Casereccia According to scholars of the history of food, the first examples come already from our cavemen ancestors, who used to grind grain cereals in spontaneous spreading and then cook them in water and carry out the preparations, albeit rather crude, in some respects very similar to those today.
A dish that has spread to distant past that today, despite the many changes, continues to be produced and consumed in every part of the world, enriching the boards of peoples from the culinary traditions sometimes completely different.

Yellow – tray 2x500g