We are growing this corn for the first time this year, using the 'Three Sisters' method of production. We're pairing the corn with Tarbais pole beans which are de rigueur for the classic French cassoulet and two incredible squashes, Lakota and Sweet Fall.
From Mother Jones "Floriani Red Flint corn is a rare, open-pollinated corn variety from Italy with unforgettable flavor — and the possibilities for cooking with it are endless."..."
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."
"Fedco, a Maine-based seed company, had this to say about Floriani in its 2010 catalog: “Stop the presses! Fabulous flavor is why we stuck Floriani into the catalog at the last possible moment. Its medium-to-deep red, pointed kernels are easy to shell. They grind into a fine, pinkish meal that bakes with an appealing spongy texture. Floriani’s richly sweet, delicious, corny taste beat the competition silly in our pancake and cornbread muffin bake-off.”
From Mother Jones "Floriani Red Flint corn is a rare, open-pollinated corn variety from Italy with unforgettable flavor — and the possibilities for cooking with it are endless."..."
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."
"Fedco, a Maine-based seed company, had this to say about Floriani in its 2010 catalog: “Stop the presses! Fabulous flavor is why we stuck Floriani into the catalog at the last possible moment. Its medium-to-deep red, pointed kernels are easy to shell. They grind into a fine, pinkish meal that bakes with an appealing spongy texture. Floriani’s richly sweet, delicious, corny taste beat the competition silly in our pancake and cornbread muffin bake-off.”
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