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“Granoturco Nostrano di Storo” (Storo corn) is a local variety of high quality Zea mays, also called the “red gold of Storo”, due to the coppery red colour of the cobs, which appear significantly smaller than those normally grown in the plains, and the usual areas of cultivation.
Another important feature is the very hardness of this corn endosperm – the central part of the seed which gives the flour a highly appreciated granular structure. The yellow flour of Storo is obtained from thorough grain grinding: the locals use it for making their own “polenta”.

This post is also available in: Italiano (Italian)