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Polenta Taragna is a polenta spin-off made with a mix of yellow cornmeal and buckwheat flour that can be traditionally enriched with butter and cheese for a substantial and hearty meal.
This type of semolina boasts an abundance of carbohydrates, which makes it a good source of energy. It serves as an excellent energy-boosting breakfast or a side dish to your lunch.
Yellow corn flour 90%*, buckwheat flour 10%* *from controlled organic agriculture
It may contain soybeans.
For 2/3 portions:
Bring to the boil 1 litre of water and salt. Pour 250g of flour, stirring for about 3 minutes. Increase the cooking time to get a more consistent polenta and remove from the fire.
Pasta Natura's slogan is "from the seed to the table", this is the heart of their business. This producer controls every process of the agri-food chain. They take care of the cultivation, the harvest, the drying (natural, slow and with low temperature), the grinding of the seed into flour the pasta production and the packaging. With this artisanal production, Pasta Natura controls the production phases and offer a guaranteed food for a healthy gluten free diet, without cholesterol and dangerous simple sugars. With Pasta Natura you can try the Mediterranean diet.
The commitment of this company, is the organic gluten-free pasta production with the use of particular, obviously gluten free, flours. Born for celiac people, the gluten free pasta is now meant for a vast audience paying more attention to the diet quality than in the past. Pasta Natura is for people on a diet, for athletes, for growing children, this pasta is perfect for everybody's daily diet.
Pasta Natura is made in Cuneo, one of the most important cities in Piedmont, here they have realized an organic agricultural holding without using GMO. The seeds used to get different flours are all of piedmontese origin, farm-to-table. This choice comes from Pasta Natura's necessity to certify a high quality product.
The fields where Pasta Natura picks its cereals and legumes plants are situated close to their production site. In a few miles they have corn, buckwheat, chickpeas, peas, beans, lentils, chestnuts and hazelnuts fields. Through the different hectares cultivated in an organic way by their expert partners, they produce many tons of flour that are then stocked in their company, immediately after the harvesting. The time they need from the production of their artisanal pasta to the final packaging is minimal. That's Pasta Natura short chain production. Their seeds are directly processed, so they can preserve the natural nutrients. The traditional production is at low temperature so they don’t lose any organoleptic and nutritional properties. On your table you will have a tasty and healthy pasta.
Hands are the secret of this company and Its most important treasure. Moreover, they add expertise, professionality and the dedication of the people who work with them in the belief that awareness and attention throughout the production process are essential ingredients for high quality artisan food. And they never forget love for the Italian Bakery!
During the years, Fratelli Lunardi have been growing continuously, investing in training and state-of-the-art equipment. However, the human factor and artisan approach make the difference in the whole production process. From the idea to processing, from packaging to shipping of products: they put the utmost care in what they do.
Environmental protection is an asset to this biscuit producer and they want to show it. Therefore, they use recyclable paper bags and 100% recycled paper boxes for their products. Every choice is made with mind and a beating heart.