Ottofile corn from Roccacontrada (Zea mays)

Roccacontrada Ottofile Corn (Zea mays): after Mexico and the US, we present a rarity, an Italian excellence worthy of preservation. It is an ancient variety of polenta corn rediscovered and cultivated in Arcevia (formerly Roccacontrada). This variety, once widespread in the Marche region, had been almost forgotten with the advent of more productive hybrid corn varieties. Today, thanks to the commitment of local growers and Slow Food, Roccacontrada Ottofile Corn has been revived and promoted, representing an example of local biodiversity. Ottofile corn has a heart-shaped, flat, smooth, and shiny kernel, orange-yellow in color. The flour obtained from its stone-ground flour has an intense and pleasant flavor and is used in several traditional Marche recipes.
Ottofile corn flour is used to make polenta, but also to prepare other typical recipes such as bustrenga, beccuta, castringu, frittellone, turcata and ungaracci.
For agrobiodiversity enthusiasts and those looking for a rustic, no-frills corn with an excellent flavor.