Polenta: a versatile and tasty traditional preparation

Polenta is an ancient rustic food that has crossed centuries of tradition to become one of the most loved and versatile dishes in our country.

Today we will discover its various regional variations and how polenta has become a celebration of humility, family and culinary identity.

Polenta varieties: what are they?

Polenta, in addition to being a timeless dish, comes in various shapes and colors throughout Italy. The three basic categories of polenta are: black, yellow, and taragna

Black, prepared with buckwheat flour, gives an intense and aromatic flavor, particularly appreciated in mountain regions.

The yellow one, declined in the bramata and foil varieties, stands out for its versatility and consistency, becoming the perfect companion for a wide range of condiments and accompaniments.

Taragna, with whole wheat flour mixed with buckwheat, is enriched with cheese and butter; it goes perfectly with rabbit, sausage and mushrooms.

Polenta in the North

In Northern Italy, polenta reigns supreme, distinguishing itself in varieties and flavors peculiar to the various Alpine regions.

In Valle d&' Aosta, polenta is rich and tasty, seasoned with local cheeses such as toma and fontina.

In Piedmont, in addition to cheeses, polenta becomes a more sought after dish thanks to &' the addition of butter and Alba truffle slices.

In Lombardy, yellow polenta, prepared with corn flour, accompanies traditional dishes such as “bruscitt”, i.e. strips of beef browned in a pan with butter and lard; flavored with garlic and wild fennel seeds and finally deglazed with red wine.

The white polenta typical of Treviso and of &' the Veneto hinterland, deriving from the Biancoperla corn variety, has a more delicate flavor and a finer grain that goes harmoniously with stewed fish dishes, such as cod or stewed cuttlefish.

In Trentino-Alto Adige, polenta taragna, the result of the mixture between yellow flour and buckwheat, stands out with rustic texture and flavors, perfect to combine with stewed game.

Finally, in Friuli Venezia Giulia, we find “tanned” polenta; this poor dish was created to provide great sustenance in hard times and in fact it is highly caloric. The polenta is combined with toma, butter, oil and

fontina.

Polenta in central Italy

In Modena, they eat Calzagatti, a complete dish based on polenta and stewed beans.

The peculiar name is due to the legend that revolves around their genesis: a housewife, stumbling upon the cat, accidentally mixed the stewed beans with the polenta.

In the Marche region, polenta is “stretched”, that is, with a softer consistency and served on a wooden table and then seasoned with a rich sauce based on sausages and ribs.

In Umbria, Valnerina polenta, prepared with spelled flour, is combined with lentils and sausages cooked with tomato, creating a tasty dish that celebrates local excellence.

Polenta in the South

Contrary to expectations, polenta is also widespread in the south and in the islands.

Macc accunc Molisano sees the slices of polenta served with sausage sauce in the lard and pecorino cheese.

In Puglia, Bari polenta, also known as Frascaddus, combines classic yellow polenta with sautéed onion and plenty of pecorino cheese.

In Campania, leftover polenta finds new life in tasty Neapolitan scagliuzzi, while in Calabria, fhriscatula, typical polenta, is combined with broccoli fried in a pan with garlic and oil.

In Sicily, frascatula stands out with l&' the addition of chard and fennel, while in Sardinia polenta is served in the Molise way, accompanied by sausage and pecorino cheese.

National Polenta Day

To honor the rich history and variety of polenta, National Polenta Day is celebrated on October 9.

This culinary feast offers l&' opportunity to share stories, recipes, and most importantly, tastes with friends and family.

Through its versatility and adaptability, polenta has conquered the palate of Italians, becoming an indispensable presence on tables all over the country.

From the Alpine peaks of the North to the coasts of the South, polenta tells stories of tradition, innovation and passion, uniting Italian regions through the universal language of taste.