Trentino bread in celebration
The event that promotes and publicises bakery products using flour from Storo.
The 'Pane trentino in festa' event was created to promote the products of our land, in particular those made with the white and yellow flour of Storo. Also accompanying the event are companies producing local specialities such as malga cheese, speck, cold cuts and sweets.
YELLOW FLOUR
Among the best-known typical Trentino products is certainly Storo's Yellow Flour, thanks to which it is possible to cook the no less well-known Polenta di Storo. Storo's yellow flour is produced from 'Marano' wheat, which is cultivated respecting nature's cycles, without any agronomic forcing, and then ground in the Storo mill.A flour, that of Storo, easily recognisable also in its colour, due to the colouring of the grains of its cobs, which tend towards red, and easily digestible. The use of Storo's yellow flour, however, is not limited to classic polenta such as carbonera, macafana and concia, but also includes tasty hors d'oeuvres and desserts.
WHITE FLOUR
No less important is Farina Bianca di Storo, a type 1 soft wheat flour obtained by stone milling the soft wheat that is cultivated using traditional methods in the Storo plain. The most appreciated feature of this product is the use of all the components of the wheat grain including the germ and bran, the parts richest in nutrients.
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