In this chapter we present a simple and nutritious product, typical of the Veneto region and of northern Italy: The Polenta.
The Polenta, in many areas of northern Italy, has always been one of the staples of people's diet, so much so that in the past it was consumed almost daily, even more than bread. It is a very versatile food and, thanks also to its delicate taste, it can be combined with many other foods such as meat or fish.
But it owes its luck to the simplicity of the recipe and to the aggregating power between people, in fact it warms body and soul from the moment of its preparation in the typical copper cauldron.
The term has Latin origin, pollen - pollinis, that is, flour and fine powder, because the Romans already fed on it. In those days, a sort of "mush" was prepared, a kind of bread to eat with a spoon, which was made with toasted barley flour.
In fact, before the overseas trade, other more native grains were used, such as spelled, barley or rye, which gave and gave a slightly darker appearance. Today the basic cereal for the preparation is corn, imported from the Americas in the 15th century, which gives it its characteristic and inimitable yellow color.
- 1 liter of water
- 250-350 gr corn flour
- 8 gr salt
- Execution: Easy
- Preparation: 5 minutes
- Cooking time: 50 min
- Doses for: 4 people
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The Veneto Region, nestled in the north-east of Italy, is a mix of history and traditions and, all of it, is enriched by the liveliness of its inhabitants and by a wide range of typical products all to be savored. From the highest peaks of the Dolomites, he embraces and welcomes each visitor with brotherly warmth, accommodating him among the many lounges of his cities of art, giving him unforgettable emotions. Turning between the pages of this site, you can organize your next holidays in the Veneto region and thanks to the many photos published, everything will be very simple.
In this chapter we discuss Sport, that is, from the easiest sports activities for families to the most complex and demanding ones.
In this chapter we discuss the incredible world of Venetian cuisine, from the typical local products to the recipes typical of our mothers.
In this chapter we discuss the Nature that surrounds us, a territory rich in biodiversity and particularly fragile, therefore absolutely to be respected.
In this chapter we discuss the history which, over time, has transformed, shaped and marked the territory of the Veneto region.