Red corn flour
In the past, the red corn thrived in the fields like many other varieties of the same plant, constituting the staple foodstuff for many people. However, by the advent of the Modern Era, these types of corn have been gradually replaced by other hybrid species, clearly superior in terms of productivity and therefore able to offer to the producer the promise of an higher profit. Yet, in recent years a change can be noticed: even though the red corn is less competitive on a quantitative level, it is so on a qualitative one, because it guarantee a flavour and a texture that is totally different from the varieties of corn that nowadays we’re used to. Today this old type of corn is cultivated, harvested and dried out with careful attention, then it’s processed rigorously by stone milling, according to the tradition. This allow us to obtain a corn flour rich in bran and fibers, characterized by a particular reddish colour like the corncobs used to produce it.