Polenta with porcini - tradition the Dolomites, eating-ready, already salted.
Gastronomic speciality on the basis of cornmeal and additions.
Preparation: 8 - 10 servings
Bring 1.9 Litres of water bring to the boiling. The packet contents slowly sprinkle into the water and mix with the whisk. Allow to cook under occasional stirring 4 minutes. Serve with cold-pressed olive oil or butter. Warmed up with butter or oil in the frying pan the polenta is also very tasty.
Amber honey of more or less clear shades depending on the place of collection; suitable for the preparation of desserts and puddings. It goes well with meat and fish in sauce.
The best nougat filling with Italian hazelnuts, which we have roasted to perfection ourselves.
Classic Balsamic Vinegar of Modena for daily use.
Taggiasca pitted olives 180 gr. - Ranise