Traditional cuisine rediscovered in the north of Italy.
The polenta is a very old dish, which has its roots in the northern regions of Italy. For a long time, in various areas of the Trentino and South Tyrol, the polenta was an indispensable food, especially for the lower social class. Today, however, the polenta has also been rediscovered by star chefs and the dish can be found on many menus, especially in the Valle del Chiese valley, where a lot of corn is grown. The polenta is made of corn semolina. But there is also a black variant, which is made from buckwheat flour.
Polenta is a wonderful side dish with goulash or the like. In the mountain huts the polenta is often served with a mushroom sauce or cheese.