Ferrero

In 1907 Jean-Baptiste and Anaïs Ferrero settled in Algiers and assembled a workshop of couscous. The wheat semolina was then rolled by hand and cooked in couscoussiers. Settled down in Provence since 1953, Ferrero adapted this know-how and has selected for you best durum wheats. As Ferrero feels concerned to let you discover new ways of consumption and simple daily meals, it  developed a range of products including high-quality polenta in order to satisfy all of customers’  desires.

 

Did you know?

•Couscous is often referred to as a grain but is actually a pasta. Like grains, such as rice, it tends to take on the flavour of whatever sauce or other ingredients it is prepared with
 •Symbolising good luck, blessing and abundance according to North African tradition, couscous is prepared to celebrate a house warming or a holiday
 •In Northern Italy polenta is more popular than pasta
 •In early years, polenta was made from grain usually a millet or spelt and not from corn until the 1600.