English flag “Spogna bianca” corn is called this way for the colour of its ear, “spogna” in Neapolitan dialect, of a milky white colour. It is cultivated in the province of Naples,and in particular in the areas of Acerra and Nola, but also in Amalfi Coast. Characterised by an ear with a particularly sweet flavour it is mostly eaten fresh or dried, once it has reached its milky ripeness, that is when there are still liquids in the grains. Once they reach cereous ripeness, after the milky one, the ears are preferably eaten roasted or boiled and traditionally sold on the streets. The dried grains crushed into flour are used to make white polenta, also known as farinate, a typical dish of the Neapolitan tradition, of which spongia bianca corn represents a fundamental ingredient thanks to its sweet buttery taste.