Taragna is a mixture of standard polenta and coarsely ground buckwheat flour. Traditionally, it comes from the Valtellina province of the Lombardy region. Corn and buckwheat are air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. It is perfect when served warm with butter, creamy Taleggio cheese and sage, or layered with a rich ragú.
Corn, Buckwheat Flour.