"La Valbreno", the name of this flour, evokes the area where we grind the corn, just a few steps from the Brembo River in Val Brembana (BG). Strictly stone-ground, "La Valbreno" is also 100% fine red corn, but it is a bramata type flour, which means it is more refined, with the corn being cleaned of the floury part resulting from the milling: there is no cornmeal or semolina here.
