Farina di Storo

Behind the beauty of a finished dish there is often a lot of beauty in the materials and the work at the root of that dish.

Last week we went to Storo, a village situated an hour of comfortable drive from Trento. In the Storo plain grows a special type of corn, used to make a yellow flour (‘farina di Storo’) for polenta and other uses. The cobs become a fantastic deep orange-brown colour and are hung to dry in the mountain air, sometimes simply on the balconies of the village houses. What a sight in the bright afternoon winter sun.

We had an ice-cream: Storo corn-flour ice-cream of course! There are several nice walks around to burn it off, either along a creek or up a mountain which dominates the corn-growing plain:
Another ‘heavily hung’ house:



4 comments on “Farina di Storo

  1. Anonymous says:

    lovely!..i know the history of this corn, i use that for many preparations …..thank you for this thread…adriano liloniblogs.san-lorenzo.com/lancillotto/

  2. Man-Woman says:

    Glad you liked it: but now we are curious, what preparations do you use it for?

  3. Anonymous says:

    Hey are you a professional journalist? This article is very well written, as compared to most other blogs i saw today…. anyhow thanks for the good read!

  4. Man-Woman says:

    Thanks!(no,most definitely we aren't professionals)

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