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Marano Corn
Between history and legend
Corn is strongly tied to the history of Venetian and Vicentine farming. The widespread use of polenta in the diet of rural inhabitants is a constant in the nutritional tradition of this land, fed by the great abundance of corn and corn flour. Actually, according to experts, the “Marano” variety of corn selected in Vicenza provides the best corn flour for the preparation of “polenta” (cornmeal mush). The variety takes its name from the name of the village where the creator of Marano corn, Antonio Fioretti, lived. Antonio Fioretti was the farmer who decided to cross two varieties of local corn on his farm in 1890, the “Pignoletto d’Oro” and the “Nostrano” varieties, with hopes of adapting the plant better to the gravelly terrain of Leogra, uniting the quality of the first with the yield of the second. His intuition turned out to be quite a happy one. After careful selection lasting twenty years, in fact, a new corn was created, which obtained the government marking in 1940 and which is still conserved today in the germ plasma bank of the Strampelli Genetic Agricultural Experimentation Institute of Lonigo. The cultivation of Marano corn had already become widespread in much of Northern Italy, although after the war, with the gradual disappearance of polenta from the table, the product experienced a long crisis, aggravated by the arrival of many hybrid corns capable of guaranteeing much higher yields. But the typical nature of the product was rediscovered, bringing Marano corn into the spotlight again, together with polenta and its inalienable combinations, not the last of which is baccalà, or Vicenza style dried codfish served with polenta.
Product Characteristics
“Marano Corn Flour” is produced exclusively through the processing of “Marano” variety corn from Vicenza. From the small ears of this corn, whose kernels are rich in protein with respect to other hybrid corns, a flour is obtained that is ideal for the production of polenta. The seeds are smaller than other varieties; the flour obtained has an intense, streaked orange colour with characteristic brown specks. The polenta produced has an unmistakeable taste.
Who produces Marano Corn?
The kernels destined for the production of Marano Corn Flour are derived exclusively from cultivations in the Val Leogra and in the piedmont area of the province of Vicenza, and more precisely in the area that includes the municipalities of Torrebelvicino, Valli del Pasubio, Santorso, Piovene Rocchette, Monte di Malo, Marano Vicentino, Schio, San Vito di Leguzzano, Malo, Isola Vicentina, Zanè, Thiene, Zugliano, Sarcedo, Breganze, Mason, Molvena and Pianezze. The processing of the flour must be performed in the same area where the corn is cultivated, in the piedmont area of the Alto Vicentino. A very limited quantity of this extremely original flour is produced today, but this is a particular product, which is highly appraised by connoisseurs of fine cuisine and restaurant operators who are committed to making our ancient tastes known and valorising our cuisine. The Consortium for the Protection of Marano Corn has been founded to protect the product, while the origin of the flour is certified by the “Consortium of the Land of Palladio”.
Market Features
Marano corn is a short cycle type of corn, which may be sewn even at the end of May. It is an average sized corn, which is rather low. The yield is extremely reduced with respect to hybrid corns introduced more recently, hardly exceeding 40/45 quintals per hectare. Several, even three or four ears are often present on the plant. Marano corn is well suited for light terrains such as the typical soil in the piedmont area. In fertile, deep, fresh and well-watered soils, this corn increases in size, reaching up to 2.5 metres in height.
TECHNICAL CARD
- Family: Graminacee.
- Plant size: from 1.5 to 2.5 metres.
- Period of production: this is a short cycle variety. It may be sewn until the first part of June. The harvest takes place initially in September, for the early sewn corn, until the end of October for the others, once they have reached the right level of
humidity.
TRADE FAIRS AND EVENTS
Marano Vicentino
(first fortnight of October): Festa del Mais Marano
(Marano Corn Festival)
Ph. +39 0445 621669
USEFUL ADDRESSES
Consorzio per la Tutela del Mais Marano
c/o Federazione Provinciale Coldiretti di Vicenza
(Consortium for the Protection of Marano Corn
c/o Coldiretti Vicenza)
Head Office: Schio Area
Via Milano, 21/23
36015 Schio (VI)
Ph. +39 0445 531435
Fax +39 0445 520799
Recipes
Thick corn mush (Polenta)
Ingredients
Is not easy to determine how much corn flour you will need for this recipe. The amount is
different according to the
density you want to obtain. It goes between 200 and 350 g. for each litre of water.
Add salt.
Boil water in a copper cookware pot, when water is boiling add salt. Sprinkle the corn flour while you blend the whole with strenght. You should do it fast to avoid lumps. Cook over low heat for about 40 minutes blending continously with a wooden spoon. After this period of time, blend 3-4 minutes more over higher heat. Pour onto a wooden chopping block or a marble
surface and let it cool.
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