The flour for polenta taragna is obtained by mixing corn flour and whole buckwheat flour.
Thanks to the vacuum packaging, the product retains the ancient flavourof stone-ground flours.
Moro Pasta, an age-old Valtellina tradition passed down from father to son for five generations. One and a half centuries of quality!
|Calories kj||1546 KJ|
|Calories kcal||364 KCal|
|of which sugars||0,3 g|
|of which saturates||0,2 g|
Corn flour, buckwheat flour.
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