The "farina sec'a" (sec'a flour), also known as "bona flour", is part of the gastronomic tradition of the Val Onsernone. The flour is obtained by grinding recently toasted maize to a fine consistency. Therefore, its taste is more pronounced and very pleasant.
In the past the flour used to be eaten simply mixed with water, milk or bilberries. Bona flour, however, is a very versatile ingredient that is well suited to preparing numerous dishes, such as the dough for tarts and even ice cream.
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