120 g pack
Present in Veneto since the seventeenth century, Biancoperla corn was used
still in the last century by a large part of the population, what
he obtained the white polenta also known as “di Treviso”, delicate and tasty.
The biscuits, practically gluten-free, are made by pressing the whole grain of Biancoperla corn (Slow Food Presidium) which preserves the wheat germ and the essential oils it contains, to enhance the excellent organoleptic qualities of the product.
Usage
They go perfectly with cured meats and cheeses, or simply as an alternative low-fat snack.
