Rapolano Terme (Tuscany), Italy
Directions for use
The main use is as polenta with a flour/water ratio of 1 to 6 (for example, 250 grams of flour per liter and a half of water). It is excellent accompanied with cheese, fish or stewed meat even with stewed vegetables.
Overview Podere Pereto
The adventure of this company was born in 1991 in Rapolano Terme in the beautiful Crete Senesi in the Tuscan countryside. The owner’sdream was to create a microcosm where every product made would have to be grown within the farm, all with exclusively organic method without compromise. Since 1994 the company has created a circuit of Custodian Farmers with the aim of preserving only the varieties of legumes and cereals ancient and of the best quality. Even today Podere Pereto produces and sells only the products grown in their Az.Organic farming following the ancient art of crop rotation to preserve and make the land productive without any use of pesticides or chemical additives.
Average nutritional values per 100g of product
- Energy: 357 kcal
- Fat: 3,3g of which saturated fatty acids: 0,5g
- Carbohydrates: 68g of which sugars: 1,6g
- Protein: 9,2g
- Salt: < 0,01g