When a company has the name of the product it produces, there is (almost) always a reason. In the case of Farina Bona, the name is a guarantee for the simple fact that, thanks to this courageous company, a mythical ingredient of Ticino mountain cuisine . has been rediscovered.
It is precisely the flour bona, a traditional product of the Onsernone Valley which is obtained by very finely grinding of the flour with roasted corn grains. In the past it supplemented the diet of the Onsernonesi being daily accompanied with milk, water or wine, but its production was completely abandoned at the end of the 1960s.
If flour bona has returned to Ticino and Swiss kitchens today, it is thanks to Ilario Garbani Marcatini.Following the restoration of the Loco mill, carried out by the Onsernonese Museum in 1991, Marcatini had the initiative, supported by the same museum, to start the research to bring to light the history, as well as the flavor, of this traditional food.
A fascinating story emerged takes us back to the times of Signora Nunzia di Vergeletto, the mythical miller who roasted corn kernels as if they were roasted chestnuts. The result is a company that has the merit of having rediscovered a typical product with enormous versatility and an unmistakable flavor.
With farina bona it is possible to prepare delicious soups, omelettes, cakes, biscuits ... and even an ice cream that you will not easily forget!