Barbed Corn from Gandino, a lovely village in Seriana Valley, was named like this for its pointy kernels.
In 2016 and 2017 it was served as a fine and valuable product during the official tastings of the event “Benvenuto Brunello”, arranged for the 50th and 51st anniversary of Brunello di Montalcino Wine Consortium.
In the last years a complete products line was created, making Gandino an actual heaven for good food: the traditional polenta flour, the “Melgotto” butter biscuit, the Spinata (a typical pizza made in Gandino) and the Spinetta, a delicious corn biscuit, perfect for a snack or to be tasted with cured meat and starters.
Not to mention the “Scarlatta” craft beer, prepared by Roberto Caleca using Gandino Barbed Corn and yerba Mate leaves from South America.
The growing of this precious product dates back to 1600. There are papers certifying the production of Barbed Corn in 1632 over the lands belonging to the Giovanelli’s family, wealthy traders of wool clothes, a very renowned production of Seriana Valley for centuries. The textile production eventually led to the Barbed Corn demise. However, in 2007 it became a protected cultivation and certified with the De.Co. trademark (Municipal Denomination of Origin).
Barbed Corn growing is carried out using sustainable and bio-intensive methods, allowing to increase both the production yield and the quality by treating the soil with no chemicals.
Barbed Corn from Gandino, a lovely village in Seriana Valley, was named like this for its pointy kernels.
In 2016 and 2017 it was served as a fine and valuable product during the official tastings of the event “Benvenuto Brunello”, arranged for the 50th and 51st anniversary of Brunello di Montalcino Wine Consortium.
In the last years a complete products line was created, making Gandino an actual heaven for good food: the traditional polenta flour, the “Melgotto” butter biscuit, the Spinata (a typical pizza made in Gandino) and the Spinetta, a delicious corn biscuit, perfect for a snack or to be tasted with cured meat and starters.
Not to mention the “Scarlatta” craft beer, prepared by Roberto Caleca using Gandino Barbed Corn and yerba Mate leaves from South America.
The growing of this precious product dates back to 1600. There are papers certifying the production of Barbed Corn in 1632 over the lands belonging to the Giovanelli’s family, wealthy traders of wool clothes, a very renowned production of Seriana Valley for centuries. The textile production eventually led to the Barbed Corn demise. However, in 2007 it became a protected cultivation and certified with the De.Co. trademark (Municipal Denomination of Origin).
Barbed Corn growing is carried out using sustainable and bio-intensive methods, allowing to increase both the production yield and the quality by treating the soil with no chemicals.
