Cooking polenta in the Muggio Valley
Overview
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Intro
Polenta, a traditional dish made from cornmeal, is a Ticino speciality par excellence. In the idyllic Muggio Valley at the Bruzella Mill, maize is ground in the traditional way and processed into polenta. Together with the miller, Irene Petraglio, the guests immerse themselves in times gone by and cook polenta according to a traditional recipe. The mill rattles in the background, there is freshly cooked polenta on the table – for indulgence and relaxation all at the same time!
In the middle of the forest on the bank of a small river lies the historic mill in the beautiful Muggio Valley. The idyllic location, around 15 minutes’ walk from Bruzella, makes it a popular destination. The mill, which is over 720 years old and belongs to the Museo Etnografico Valle di Muggio, stood idle for 30 years. Until 1996, that is, when Irene Petraglio resumed the business. The passionate miller welcomes visitors of all ages and tells them all about the traditional trade in the mill.
Around 20 tonnes of Ticino maize are processed into flour in the mill every year and sold to village shops, mountain restaurants and guests. A particular speciality is red maize. The high-quality variety from Ticino has an intense flavour and has only survived thanks to the commitment of a select few farmers. The red maize, which is now promoted by ProSpecieRara, is also processed at the Bruzella mill.
The ultimate experience in the mill is cooking polenta. Polenta made from stone-ground Rosso del Ticino is cooked in a large copper cauldron according to a traditional recipe. All it needs is water, a little salt and the red maize, as well as a lot of patience. The maize cooks on a low flame for around an hour, while being stirred occasionally. As the maize is simmering, Irene gives a tour of the water mill. She talks about her work as a miller and gives an insight into the traditional craft. Then it is time to set the table. Other Ticino specialities are served alongside the polenta: Büscion, a Ticino cheese made from cow’s or goat’s milk, which is formed by hand into oblong-round cheese wheels, and, if desired, a Ticino wine. The soothing sound of the river and the rattling of the water wheel provide a perfect atmosphere in which to enjoy the polenta.
How to get there: From Mendrisio railway station, take bus 513 to the “Morbio Superiore, Posta” bus stop. Change to bus 515 and stay on until the last stop “Bruzella, Paese”. From there, it takes around 15 minutes to hike down to the mill.
Contact
Mendrisiotto e Basso Ceresio
Via Angelo Maspoli 15
6850
Mendrisio
Switzerland
Phone
+41 (0)91 641 30 50
info@mendrisiottoturismo.ch
mendrisiottoturismo.ch
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