Celebrating polenta
The unmistakable scent of mountain corn
As the first cool days begin to set it, you begin to feel that certain peckishness of a single steaming dish. In Trentino, there is no doubt, it translates into desire for polenta.
So let’s welcome autumn with the first appointments of the season dedicated to this dish. The core ingredient is the Yellow Flour from Storo, made with a corn whose kernels are as red the autumn leaves that light up the mountain slopes. Have you ever seen houses sparkling with ruby grains in the sun? One may feel as if going back in time.
Hurry up and put a pin on your agenda. Don’t miss the opportunity to taste the flour when the cobs are freshly picked.
Autumn is a season that flies by and in the mountains it starts early!
Storo Polenta Festival
Mouth-watering events are held in Storo, on 5 and 6 October: a real battle of the trisa spoon fought among the polenta experts Valle del Chiese. On the menu: rich and tasty Polenta carbonera, unpretentious Potato Polenta, Polenta macafana, a single dish that is “poor” yet quite tasty, and Polenta “cucia”, combined with Alpine butter and mountain cheese. Just follow the scent!
The recipe for polenta Carbonera
Polenta as it once was, prepared with leftovers that fed generations and generations of mountain peasant families. This is the original recipe of the Agri ‘90 Cooperative, the one that produces the precious red gold of Storo. Bon Appétit!
