"La Valbreno", the name of this flour recalls the area where we grind the corn, a stone's throw from the Brembo River in Val Brembana (BG). Rigorously ground in a stone mill, "La Valbreno" is also 100% premium red corn, but it is a type of refined flour known as bramata, in which the corn is cleaned of the starchy part resulting from milling: here there is no bran and semolina. It contains no gluten.
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"La Valbreno", the name of this flour recalls the area where we grind the corn, a stone's throw from the Brembo River in Val Brembana (BG). Rigorously ground in a stone mill, "La Valbreno" is also 100% premium red corn, but it is a type of refined flour known as bramata, in which the corn is cleaned of the starchy part resulting from milling: here there is no bran and semolina. It contains no gluten.
