OttofileEight-corned maize is so-called because of the number of its corn lines – eight – on the corncob. When hybrid maize from America, double in yield but lower in quality, was imported to Italy, this autochtonous variety was abandoned and only conserved by some stubborn old farmer in the Upper Langhe hills. Today it can be found in maize flour mixed with other ‘meliga’ (marano, pignolet and quarantina) varieties in the rare mills still using grinding stones in the Langhe hills area. Stone grinding exalts the cereal’s organoleptic features, leaving all of the corn’s parts in the flour.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.