When preparing the instant polenta taragna, Molino Nicoli uses a mix of flour, corn flour and buckwheat, a plant of Asian origin with a short vegetative cycle (100 days). The buckwheat, with which we prepare our instant polenta taragna, is an easily digestible food, suitable for the staple diets of vegetarians and vegans. 

A traditional specialty of Valtellina, enjoy instant polenta taragna adding fresh cheeses after cooking such as Bitto, Fontina, Branzi and fresh butter. If you prefer your polenta soft and liquid, simply decrease the amount of flour and increase that of water.