Why are Antignano's tajarin so good? This is the result of the durum wheat semolina, the eggs obtained from selected farms and the high quality variety of Mais OttoFile. This is a particular type of maize that was cultivated long ago on the Piedmont hills, and Antignano has started to cultivate and produce it again. This selection, together with the stone milling, makes it possible obtain truly unique tajarin that conserve the full natural flavour of the ingredients used.
