Coming from Central America, the cultivation of corn - Zea Mays - has spread in Europe during the Renaissance, after the discovery of America. Italy has been one of the first countries to successfully experience the new crop that belongs to the grass family. Since 1500, corn has established itself as a staple cereal; it has been already used in the past in sweet and salty culinary tradition of many Italian regions. It is an ideal ingredient to grant the preparations a rustic and authentic taste. Naturally gluten-free, it contains vitamins of groups A and B, as well as amino acids and minerals such as potassium, phosphorus, magnesium and selenium, which are essential for the well-being of the whole organism.