Corn was introduced to Italy from the New World in the 16th century and quickly became popular when it was ground and used to create the famous dish of Italy, polenta. The best polenta comes from the Lombardia region, particularly Bergamo (north of Milan), where the strains of corn are selectively bred and grown. It is here that the Moretti family has been growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully ground and vacuum-packed to retain the cornmeal's natural freshness and flavor.