Floriani Corn

What is Floriani Red Flint Corn?

Floriani‘Floriani Red Flint’ is a rare, open-pollinated red flint corn from Italy with unforgettable flavor — and the possibilities for cooking with it are endless. Our Floriani seed is carefully hand selected and hand shelled to protect the wonderful qualities of this heirloom corn.

If you’re hoping to become self-sufficient in grain, or if you’re looking for a cornmeal with a rich, distinct taste and texture, then you’ll love Floriani. This heirloom corn is an old variety from the Italian Alps that was originally selected for qualities that make great polenta. This particular variety is a landrace (a locally adapted variety that has more variation than a variety bred for specific qualities) from the Valsugana Valley, where subsistence farmers grew it as the staple food until the mid-20th century. The Alpine farmers dried their crop, shucked the ears, and ground the corn into a coarse meal that they boiled and served as polenta.

While the hulls are red, the meal is a deep yellow with a hint of pink. It is physically beautiful and has a rich, complex flavor to match. ‘Floriani Red Flint’ is the ideal grain corn crop for homesteading: productive, rewarding and not the usual industrial fare.

Floriani Red Flint cornmeal is far more nutritious than store bought, degermed cornmeal (see chart below). Fedco, a Maine-based seed company, had this to say after they tried this exceptional corn:

“Floriani’s richly sweet, delicious, corny taste beat the competition silly in our pancake and cornbread muffin bake-off.”

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For those of you who have been asking for Floriani corn recipes, I will post some of our favorites here.

CornmealMy granddaughter says her Mammie makes the best pancakes in the world!

Floriani Buttermilk Pancakes

Ingredients:
1 egg
1 cup buttermilk
2 tbsp canola oil or melted butter
1/2 cup flour*
1/2 cup Floriani fine ground cornmeal
1 tbsp sugar
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
*Ratio of flour to cornmeal may be adjusted to taste. We like more cornmeal than flour-about 1/4 cup flour to 3/4 cup cornmeal.

Directions:
Beat egg, add remaining ingredients in order listed and beat with rotary beater or wisk until smooth. Grease preheated griddle if necessary . Drop by spoonfuls or from pitcher onto hot griddle. Turn as soon as they puff and are full of bubbles, but before bubbles break. Bake other side til golden brown. Top with a little butter and pure maple syrup. Delicious!! In the unlikely event that you have leftovers, you can freeze them and then reheat in the toaster.

To read more about Floriani corn, including recipes, go to:
http://www.motherearthnews.com/floriani-red-flint-heirloom-corn.aspx