In Valle del Chiese a special variety of maize is cultivated, called "Nostrano di Storo", used to make the yellow corn flour of Storo, in turn the main ingredient of true mountain polenta. It features coral-red kernels, an elongated shape of the cobs and the glass-like sheen of the grain.
The polenta, a traditionally highly useful product, today is one of Trentino cuisine’s key ingredients. Mainly enjoyed together with stewed entrées, it can be cooked in various ways. One of the most curious of these recipes is the one called "Carbonera", a very tasty dish prepared with the local cheese called SpressadelleGiudicarie, mountain farm butter and Trentino Lucanica sausage.