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.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
Dry-Cured Ham PDO Parma finely sliced. Flavour: Mild, Area: Emilia Romagna
Levoni bresaola della Valtellina PGI is made eye of round, beef's most prized cut. Meat is "dry" flavoured with salt, pepper, wine, garlic, cinnamon, laurel and cloves. During its slow maturation phase, the product develops its characteristic fragrance and taste. Its aroma is typical of matured and spicy meat, its red colour is bright and uniform.