Moretti

A rented corn mill in Campagnola, near Bergamo, started Moretti in 1922, and the family still runs it four generations later, milling corn for polenta.

About Moretti

Based in
Bergamo, Lombardy, Italy
Founded
1922
Known for
polenta corn meal

In 1922 Aristide Moretti and his wife Carolina rented a corn mill in Campagnola, in the province of Bergamo in Lombardy. By selecting among corn varieties, Aristide settled on the polenta flour recipe the company still follows. The business became Moretti SpA in 1968, and in 2021 the fourth generation, Silvia and Ruggero Moretti, took over as co-CEOs.

Polenta flour is still the heart of the business, and the company traces its coarse Bramata grind to the milling tradition of Bergamo.

Moretti questions

What does bramata mean on polenta?

Bramata is the name used around Bergamo for coarsely ground cornmeal, the traditional grind of the area where Moretti has milled corn since 1922. Grind size sets the texture of polenta: coarse meal cooks into a firmer, more rustic polenta, while fine meal turns soft and creamy. Coarse polenta traditionally simmers for about 45 minutes with near-constant stirring.

What is polenta, and how do you serve it?

Polenta is an Italian dish of cornmeal simmered in water until thick, a staple of northern Italy, where Moretti has milled corn near Bergamo since 1922. Serve it soft with butter and cheese, or as a bed for stews and braised meat. Spread any leftovers in a pan to cool and set, then slice the firm polenta and bake, fry or grill it.

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