Biancoperla corn has long been the variety of corn grown in the area of the Veneto between Padova and Treviso. It is known for its low yield, fineness, and delicate flavor. While other more high-yielding varieties of corn for polenta came to be cultivated in this and other parts of Italy, a few careful farmers continued to grow this prized corn varietal. Various agricultural research projects have now used the seed of this corn to bring the variety back to life.
Usage: Polenta dishes but also good to prepare cakes, pancakes and biscuits, bread, pasta and breadsticks.
Food pairing: Perfect served with seafood stews or grilled fish. Can accompany stews, both meaty and vegetarian. In the Veneto, it is classically served in dishes known as polenta e speo (spit-grilled meat) and polenta e osei (spit-grilled birds).
Product of Italy
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