The "farina di Soro": the Storo’s golden treasure
yellow flourStoro yellow flour is definitely among the most well-known traditional products of the Trentino region. It is used to make the equally well-known Storo Polenta.
Storo yellow flour is produced from "Marano" grain that is grown without forcing, respecting the cycles of nature, and then ground in the Storo mill. Storo flour is easily recognisable by its colour, which comes from the colour of the kernels that are reddish and easily digested.
Storo yellow flour is not only used for the classic polenta dishes like "Carbonera", "Macafana" and "Concia"; it is also used for flavourful starters and desserts.
Storo White FlourPerhaps less renowned, but certainly not less refined than its yellow counterpart, Storo White Flour is an Italian type-1 soft-wheat flour gained from stone-ground weak wheat, traditionally grown in the planes surrounding the town of Storo. The best quality of this particular variety of flour comes from its specific production process, which relies on the use of every grain component, including wheat germ and bran ‒ wheat’s most nutritious substances.
STORO BUCKWHEAT FLOUR Known as the Black Gold because it is rich in nutritional properties, gluten-free Storo buckwheat flour is indicated for the preparation of sweet and savory dishes. A high quality flour, stone ground.
The Gallette di StoroThe Gallette di Storo ‒ i.e. corn dry cakes from Storo, will bring to your table the real taste of Valle del Chiese. They are made of hot-pressed corn, with the simple addition of water and salt. Absolutely gluten-free, these gallette provide for the perfect snack when combined with a slice of local speck (dry-cured, lightly smoked ham) or a spoon of wild-berry jam.
