This fine ground flour is made from the Vialone Nano variety of rice grown near Verona. It has a fine texture with an almost sweet flavour. Use rice flour alone or blended with other flour such as

Moretto Barbagliata is traditional Milanese-style, extra thick, milk hot chocolate.

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. Cooking time 30-40 min

This is durum wheat semola used for pasta making. It is also ideal for preparing pizza and semola gnocchi. - 500g

Polenta Lampo translates to Lightning Polenta as it the corn meal has been partially steamed, so that cooking time has become significantly shorter, approximately 8 minutes. Other than that, it has

Semola is coarse flour made with durum wheat. Semola Rimacinata is finer than normal Semola and is also known as "Semolina". It is recommended for pasta and bread-making.

A very fine, silky smooth grade of flour which contains 8% gluten. Moretti’s tipo ‘00’ flour has a brilliant white hue. This is partly a result of the manner in which it is aged. Moretti’s flour is

White corn polenta comes from the Veneto region especially around Padua. It has a fine texture and delicate flavour. Cooking time 30-50 mins.

Polenta Pronta is a high-quality, ready-to-serve polenta made with yellow corn Bramata.