Without polenta nothing works in the Ticino

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Mention the word "Polenta" and you automatically think of the Ticino and the yellow corn grit, which you prepare with much love, much stirring, and much time, to turn it into a thick mash. This mash you then pour onto a board, cut it into pieces with a thread, and serve it as a side dish with a roast, with rabbit meat or some spicy Gorgonzola cheese.

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