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

This polenta is made from a coarse grinding of the Vialone Nano variety of rice grown near Verona. It has a delicate texture with an almost sweet flavour. Rice polenta is gluten-free and easy to

Moretto Barbagliata is traditional Milanese-style, extra thick, milk hot chocolate. This box has 12 convenient individually portioned sachets. GLUTEN FREE

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

Yellow corn is air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. This particular ‘Bramata’ polenta style from the Moretti family is yellow and coarsely

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

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. This quick-cooking version takes just 8

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

Pizzoccheri is a typical dish of the mountainous Valtellina region of Lombardy. It is a flat, short pasta made from semolina and buckwheat which is cooked with cabbage, potato and alpine cheese.

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