Image via WikipediaThe Molino di Ferro S.r.l. company is situated in Vedelago, in the province of Treviso, in the heart of the countryside in the Veneto region, a location of antique crops and food traditions where, in particular, the cultivation of corn and its use for the preparation of tasty "polenta" is centuries old.
On this soil, five generations of millers have perfected and improved the selection and processing of corn throughout the years, carefully searching for the best types to obtain a cornmeal having a full and intense taste, essential for the preparation of traditional dishes.
Cornmeal that today, processed using modern technologies combined with antique knowledge and great experience and awareness of all its secrets and qualities, is the main component of high-quality products that boast a wide distribution and the consensus of an increasingly large public.
I haven't tried this yet... but it looks like a natural way to have pasta or polenta without gluten. I wonder how it tastes. One thing about Italy is that everything is very regulated so there is less messing around with food.