White corn, also called pearl white corn, is a lesser-known variety compared to its yellow counterpart, but it is highly appreciated for its delicate flavor and versatility in the kitchen.
Often, one variety dominates over another due to cultural preferences or popularity, as happened with bananas: there are over 1,000 varieties, but we mainly know the Cavendish because it is favored by supermarkets. In Italy, yellow corn is more widespread than white corn, but white corn is particularly appreciated in the Veneto region.
Why did white corn take root in Veneto and not throughout Italy?
1. The Origin of White Corn: Historical Notes
White corn arrived in Italy after the discovery of America, but it only became established in Veneto, eventually becoming a traditional dish. Legend has it that farmers ground the white corn into flour and made a perfectly delicate polenta. They decided to present it as a gift to the Doge, whose family color was white.
By the late 1600s, Giacomo Agostinetti, an agronomist from Cimadolmo, reported the widespread presence of “white sorgo corn” in the Piave area. By the 1800s, white corn had reached its peak popularity because it was more productive than other varieties.
Unfortunately, after World War II, American yellow hybrids and genetically improved varieties spread widely, confining our beloved white corn to limited cultivation and use.
In the past 10 years, however, consumer awareness has changed, and small-scale producers have gained visibility.
The wider distribution of white corn is also due to its intrinsic characteristics, which we will explore in the next section to understand why it is worth including in your diet.
2. Characteristics of White Corn
White corn has an elegant, slender cob with small kernels. Its flavor is neutral and delicate, making it particularly appreciated by children, and in cooking, it enhances even the simplest seasonings.
What is the relationship between white corn and nickel?
The most notable fact is its very low nickel content (0.07 mg/kg), which is negligible compared to type 00 flour, whole wheat flour, and yellow corn, which contain 6 to 30 times more. This makes it an ideal cereal for people with intolerances and, in fact, a truly shareable ingredient at the table.
However, be careful about what you buy: some imported products from South American countries allow GMO cultivation and may not comply with EU regulations. As with all foods, it is important to choose a reliable producer.
Article by Monia Caramma
Sustainable Food Researcher
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