It all begins with ancient, renowned Bergamasco corn—a blend of heritage varieties grown
in the Seriana Valley,near the Orobie Prealps. This prized raw material, cultivated with passion
using traditional manual techniques,is then milled whole at low temperatures to produce
their high-quality polenta flour. 
The result of this process? The famous flour for "traditional Bergamasco polenta"—a dish 
that is as delicious as it is well-known!

Agrigal’s heritage corn flour is a whole-grain product; because it is unrefined,
it retains all the corn's natural oils.
That is why you don't need to stir the polenta while it cooks—there is no risk of it sticking
to the pot! 
Simply mix the flour with boiling salted water and cook over medium heat for an hour and a half
to create authentic Bergamasco polenta with an unmistakable aroma: minimum effort, maximum reward!