DESCRIPTION

The cornmeal mush can be definitely considered the poor food of the farmer. Even in the Marche as natural food and popular in the countryside, locally characterized in the 19th century, most of the tables of our grandparents.
Then, from 1950, the typical cornmeal mush has become sought food, appreciated on the tables of gourmets from all walks of life and the yellow gold, that is sweet corn flour, base product for the cornmeal mush, lost many features because derived from hybrid corn come from the United States and Canada that gave high yield at the expense of taste. Ten years ago it was rediscovered in Arcevia a local variety of maize typical of the Marche, still cultivated for small family productions, called Ottofile of Roccacontrada, (ancient name of the burg changed in Arcevia in 1817), stone-ground. The feature of this product, in addition to its heady aroma and very pleasant taste, is given precisely by eight rows of kernels of the ear, from which the specific name. To celebrate the tenth anniversary of the rediscovery, Arcevia organizes meetings and gastronomic comparisons with other regions where the protagonists are traditional corn still grown in Italy. In several restaurants are offered a full menu based on maize flour.