3 - San Bernardo
Showing 1–16 of 17 results
Burgol
Obtained from cooking and grinding Peeled Wheat. It is ideal for the preparation of oriental ethnic foods such as “Keppe” (o cant, Knoll) and in salads like “Tabbule” (the Tabulé).
Frangollo Blanco
Mainly used for the preparation of the traditional “Frangollo”, Depending on the area and customs, it can be yellow or white corn, as in this case.. It is also used as an ingredient in soups, stews and stews.
Yellow Corn Frangollo
Mainly used for the preparation of the traditional “Frangollo”, depending on the area and customs it can be white or yellow corn as in this case. It is also used as an ingredient in soups, stews and stews.
Yellow Corn Locrillo
Fundamental ingredient of our traditional “locro”, the “Locrillo” The “Depressed Corn” It could be white or yellow corn as in this case, the preference is in the custom of the area as well as the recipe.
White Peeled Corn
The best to prepare the traditional dessert “Mazamorra”, also used for “locro”, depending on the preference and custom of the cook / cook.
White Crushed Corn - Locrillo
Essential ingredient of our traditional “locro”, the “Locrillo” The “Depressed Corn” San Bernardo is preferred when it comes to cooking for its quality recognized since 1949.
Yellow Semolina – Traditional Polenta
Considered essential in the basic basket due to the nutrients it provides, It is traditionally used to prepare “Polenta” and in an endless number of recipes for meals and desserts in an economical way and with a great performance in the preparations.
White Corn Semolina
Present in soup recipes, traditional dishes and exquisite desserts, is characterized by its nutrients and quality.
