It is an ancient variety of maize of small size and a long and narrow cob. The grains are more rounded, with a glassy appearance and color that turns to a red-orange. Some have a more yellow color. The formentone is essentially grown to be processed into flour. The preparation of the seed bed is made with a plowing at 50 cm; is made an organic fertilizer (manure) that is buried with subsequent aging of the land. Sowing normally happens in the first ten days of May. Growing is carried out without recourse to chemical means, but only mechanically (small cutters or hoes). The harvest is manual, the entire cob collected, and normally takes place in September, at the latest in October. The yield is clearly very low, about 12-15 q. / Hectare, roughly 1/6 of that produced by the hybrid corn. The milling does not happen at once, but in small lots according to the request or use, so the flour has better quality characteristics and is less subject to parasitic attacks. Like other corn is used to make polenta, but the results are definitely superior because of the stronger flavor and bitter aftertaste. It goes especially well with intensely flavored dishes.
Legumes and Cereals
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