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Moretti -- Fioretto - Corn Flour for Traditional Polenta -- 500 gm/1.1 lb.

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The Molini Moretti story began in 1922 when Aristide and Carolina Moretti rented a maize mill at Campagnola, in the province of Bergamo. That was the beginning of the Aristide Moretti company. Selecting the best varieties of maize flour, Aristide invented the recipe for polenta flour, still famous today the world over. 

Years ago, the Moretti group decided to vacuum pack their semola and polenta flour. The vacuum method guarantees a fresh product, freshly milled; at the same time it extends naturally the duration of the product, and maintains the taste and all the original nutritional values. 

Fioretto is a finely ground corn flour for polenta.

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