A buckwheat-flecked yellow polenta with an earthy taste is produced in Bergamo, Lombardy. Buckwheat, called grano saraceno in Italian, adds a pleasing and subtle earthiness to the color and flavor of this traditional-style polenta.The Moretti grind is not as coarse as traditional polenta, so it may take less time than the 40 minutes recommended. The vacuum packing ensures freshness.