Bóna flour is a traditional product of the Onsernone Valley (Canton Ticino). It is a flour made from corn (Zea mais), obtained by grinding very finely the previously roasted grain. In the past it supplemented the diet of the Onsernonese daily accompanied by milk, water or wine. The change in eating habits that occurred after World War II caused its importance to gradually decline. Production was then completely abandoned in the late 1960s (of the twentieth century), after the last Onsernonese millers (Annunciata Terribilini and Remigio Meletta) ceased operations. Initiatives and research developed following the restoration of the Loco mill by the Onsernonese Museum in 1991 succeeded in bringing this ancient product back to memory and timidly reviving its production. Ten years later, the mention in Slow Food’s Ark of Taste, the commitment of a few private individuals and the involvement of the Vallerano school institute made it possible to deepen historical knowledge, create the conditions for an increase in production and make bóna flour known beyond the borders of the Onsernone Valley.