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Italian Delicacies.(Brief Article)
It's summer, and thoughts naturally turn to polenta. Well, maybe just in northern Italy, where a host of small villages hold annual celebrations of what was once a peasant staple. Don't be deceived by its simple ingredients: the perfect polenta is hard to make. Advises chef Mauro Spadoni: always use a copper pot and freshly ground corn (try the widely exported Moretti's Polenta Bergamasca). What of those prepackaged tubes at the grocer's? "Never."
Creamy Polenta With Farm Sauce and White TruffleFrom Le Gole da Guerrinuccio restaurant in Abruzzo. Serves four.
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