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Biancoperla Corn
28/09/06 -- Until the post-World War II years, it was customary to make white polenta in the Polesine and Treviso districts of the Veneto region.
Biancoperla Corn Italia, Veneto Until the post-World War II years, it was customary to make white polenta in the Polesine and Treviso districts of the Veneto region. Down on the plain, it was considered finer than the rustic yellow polenta typical of the mountains. The corn used was and is (though increasingly less so) the local Biancoperla variety. The cobs are tapered with large pearl-white kernels. White polenta is excellent served with humble fish varieties, such as marson, schie, moleche, masenete, shrimp, and baccala, or salt cod. Production Area: Provinces of Treviso, Padua, Venice, Vicenza and Rovigo
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