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corn (maize)

Italians don't do much with it, besides making it into polenta. Also called granturco or granoturco.

Two kinds are listed in the Ark of Taste: Mais Biancoperla from Abruzzo, with its pearly white grains, famous for making the softest polenta, and Mais Ottofile or formenton otto file, the eight-rowed 'King of Corn'.

Text © Dana Facaros and Michael Pauls

Images by: free stock photos