Polenta Molino Mario Riva on the market since 1890, more than 100 years transforms the grain into flour, since then much has changed: technology, the location, but the experience and knowledge of raw materials remained unchanged over time, what very important to respond effectively to market demands increasingly sensitive to high-quality products.
All products are characterized by a consistently high quality over time through the use of selected raw materials combined with meticulous analysis of control systems and use of high technology.
The grinding is done with the utmost respect for tradition and the time it requires to maintain non-natural active ingredients present in corn grain.
Polenta, made from corn or also from buckwheat or chestnut flour, was the sustenance of northern country people for ages, eaten as a mush or porridge with cheese or sauces or sliced and fried or grilled to go with meat dishes. Today's polenta strongholds are the Tre Venezie and the Alpine flanks of Lombardy and Piedmont.