The product

Yellow Sponcio Maize Flour

An antique variety of maize from the Dolomiti Bellunesi, impollinated naturally
Code:
93715
Country of origin:
Italy - Veneto
Weight:
1 kg
Minimum order:
1 piece
More Information
Raw material Sponcio maize is an antique variety of grain that has been impollinated naturally, it has been cultivated since the end of the 1800's Val Belluna, next to the Parco Nazionale Dolomiti Bellunesi, in particular in Cesiomaggiore, Feltre e Santa Giustina
Appearance Thin white cobs with pointed orange colour seeds, tecnically defined 'rostro' facing the top of the cob, whose name in dialect is 'sponcio' which means to prick
Taste The intense orange colour and the traditonal stone grinding makes it the ideal variety to use for the strong mountain polenta, thick,strong,dark yellow with a strong smell and tiny brown particles of straw
Our selection Sponcio maize and it's polenta flour are inserted in the National list of Traditional Foodstuffs and in the list of the Veneto Region for varieties at risk of genetic erosion and worth being exploited. To protect the products and the producers, in January 2008 a consortium for the protection of Sponcio Maize was founded, that today includes about 20 farmers, for a total of about 13 cultivated hectares. All the production is done only in the Belluno territory, according to a technical discipline, eco consistent, that controls the phases of tillage, drying, grinding and packaging. An agreement between the partners has given the Coop. Agr. La Fiorita of Cesiomaggiore, the possibility of promoting and selling the product
Suggestions It needs to be eaten with very strong tasty foods, like game or aged cheeses
More Information
Ingredients Mais ( Zea Mays) L.
Other allergens Cereals containing gluten and thereof
Weight 1 kg
Packaging 1 kg paper bags
Storage Conditions (unpacked products) Keep in a cool place
Storage Conditions (packaged products) Keep in a cool place
Instructions for use To be consumed after cooking
Nutrition Declaration Energy: 1515 kJ / 360 kcal
Fat: 5,1 g
of which saturates: 0,6 g
Carbohydrate: 66,6 g
of which sugars: 1 g
Protein: 10,1 g
Salt: 0,0 g
Typical value per 100 g
The producer

Cooperativa La Fiorita - Cesiomaggiore (BL) - Veneto

Why we chose them
Cooperativa Agricola "La Fiorita" was born in Cesiomaggiore (BL) in 1997. Today it has more than 252 associated farmers, which operate mainly in the territory of Belluno Valley. The Cooperative commits itself daily to the protection and promotion of its territory and local and typical agricultural products: several productions that were at risk of extinction have been rediscovered and today can show IGP certification. Moreovere Cooperativa offers its members a full service from training to assistance, from experimentation to the usage of agricultural machines and tools. Sustainable and environment-friendly production is a primary condition for farmers to join the cooperative. With particular attention La Fiorita has dedicated itself to the rediscovery of traditional beans varieties, rare and niches productions historically cultivated in Val Belluna and Feltre area since the '500.
The recipe

Seitan in saor su cubetti di polenta croccante

Preparation
Ingredienti per 2 persone: Seitan: 150g seitan rustico alla piastra, 1 cucchiaio salsa di soia, 6g zenzero gratuggiato, 2 cucchiai olio evo, 50ml vino bianco secco; polenta: 400ml acqua, 100g polenta integrale, sale grosso; Cipolla: 200g cipolla, 1 cucchiaio zucchero integrale, 3/4 cucchiai aceto di mele, 15g uva passa, 15g pinoli, olio evo, sale, pepe, 1 foglia alloro Ammollate l'uva passa in poca acqua calda finché diventa bella gonfia e tostate in un padellino i pinoli fino a renderli di colore ambrato. Pelate le cipolle e affettatele non troppo finemente. Fartele stufare a fiamma bassa in una pentola coperta con poco olio, pizzico di sale e pepe, zucchero e alloro, finché sono quasi trasparenti. Se necessario aggiungete poca acqua di tanto in tanto; unite l'uvetta e bagnate con l'aceto. Lasciare evaporare. Tagliate a fettine sottili il seitan e marinatelo con salsa di soia e zenzero per 30'. Rosolatelo in una padella calda con un filo d'olio. Quando sarà ben rosolato, bagnate con il vino bianco; una volta evaporato, spruzzate leggermente di salsa di soia. In una bacinella unite cipolla e seitan ancora caldi con uvetta e pinoli. Mescolate, aggiustate di sale e distribuite su una pirofila strati di cipolla e seitan fino ad esaurirli. Mettete in frigo per almeno 24 ore. Per la polenta, portate a bollore l'acqua e il sale, versate a pioggia la farina di polenta continuando a frustare e cucinate lentamente per 40' circa. Versartela su di una pirofila di vetro o ceramica. Fate raffreddare e dopo alcune ore in frigorifero, tagliate a cubetti. Rosolate in pentola antiaderente con poco olio finchè risulta croccante. Servite il seitan a temperatura ambiente o tiepido come antipasto, caldo come secondo piatto su cubetti croccanti o polenta morbida (taragna ancora meglio).
In the same recipe
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