Italy has one of the best foody seasons in these couple of months, going from September to November when nature offers us gifts such as truffles and mushrooms.

The poors food

It’s not cold as in winter but enough to start eating extra nourishing food and polenta is one of this. Polenta is a flour, nothing but a rough powder coming from corn milling. In the ancient times, this was the poors’ principal food since nothing else was available for them. Polenta every day, sometimes even for breakfast.

The polenta in Italy

Now it has become a fashion food and Slow Food has tried to investigate about all the kinds of polenta and the way of cooking it throughout Italy.

Polenta is cooked mostly in every part of Italy so to agree on the concept of “good polenta” is almost impossible. But let’s take a trip around the different way of calling polenta and we you will find that, notwithstanding it is almost always the same product, the regional differences are important.

The 10 Polentas

How do you resist the “taragna” of Valtellina, a perfect balance of cornmeal and buckwheat? Not to talk about the “vuncia” brianzola and “cunsa” in Piedmont, named for the abundant concoction of Parmesan cheese and sage butter (the first) and Toma (the second) that is embedded in conciandole duty.

Recipe for a good polenta

In Veneto (Polesine, in the area of Treviso and Venice) is the wife of white fish dishes or poor liver, enhanced by the mildest flavor of the corn “biancoperla” Slow Food, which produce this flour.
In Trentino they call “carbonera” a polenta with flour obtained from Storo, a perfect companion sauce, fresh sausage, onion and cheese into small pieces Spressa.

Emilia Romagna uses to call it “cazzagai”: beans (in tomato sauce and bacon) and polenta. Impossible to resist. Lazio instead eat it with pork ribs, and with the inevitable accompanying the pecorino romano.
Last but not least, the “carbonara” of the Marche, dish of loggers that combine the sweetness of the polenta and the rude delight of bacon and cheese.

The last two recipes, very similar, come from Naples and Sardinia. Cold and sliced into strips, it becomes a lasagna if the alternating layered with sausage, mozzarella, tomato sauce and parmesan cheese. In Sardinia, polenta comes with the sartizzu, bits of sausage in a golden fried onion, parsley and basil.

Now the choice it’s up to you!

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