Polenta: age-old culinary magic

Share contents

  • E-mail
  • Print
Thanks for your rating
Preparation of Ticino polenta requires an element of culinary magic. The ground maize is cooked in a copper cauldron over an open fire, just as it was in the old days. The golden-yellow cornmeal bubbles for hours, even scorching a little at the bottom of the pot to get its full taste. The polenta is served up thick – and proves that the simplest food is the best.

0 Comments

Comment this article

Fields marked with * are required.

Select a different view for your results: