Stefano Rabelotti is the son of farmers, so after 20 years in the distribution sector, Stefano returned to the family farming business. From the moment he took on the managerial responsibilities he set out to cultivate the land to obtain the highest quality rather than quantity.
The corn variety Ottofile is an ancient variety of corn once widely cultivated in Piedmont but nearly disappeared with the advent of the first hybrid corn, which was heartier and far more productive. The cob of Ottofile is characterized by the presence of only 8 rows of kernels. It is grown on Stefano's land in the Municipality of Galliate (Novara), and is harvested, unwrapped, dried in the sun, and sorted by hand for the best quality possible. The kernels are stone-ground to a fine flour that best preserves the aromas and flavors.
From Stefano on how to cook polenta:
"Ingredients for 4 people:
500 grams of Ottofile corn flour
2 liters of water
1 tablespoon of oil
Cooking time: 60 minutes
Salt the water, add a tablespoon of oil, heat the water, and pour in the [polenta], turning with the whisk so that no lumps form. Bring to the boil. At this point you can avoid turning the polenta again, continuing to cook over low heat, with the lid on the pan. At the end of cooking, uncover the pot and turn vigorously to evaporate the water. The cooking takes at least 60 minutes. Polenta is all the more pleasant and digestible the longer it is cooked."