Polenta - a traditional dish which was rediscovered in the north of Italy
This food of ancient origins got a foothold especially in the north of Italy. For a long time it has been the main source of nutrients for the poor in Trentino and South Tyrol and has then been rediscovered by the greatest chefs who now use it for the preparation of refined dishes. The Valle del Chiese in Trentino is for sure the area where the greatest amount of corn is produced every year. The yellow flour of Storo is in fact particularly renowned for its features. Cobs are harvested in early October and dry in the arid mountain wind of this area. Then they are slowly ground to preserve their nutrients and aroma... this is how the real "polenta di montagna" is made!
Although the first variant of polenta that comes to one's mind when mentioning this dish is the yellow polenta, there are also other lesser-known variants like buckwheat polenta. Nowadays you can find this nourishing food literally everywhere and in mountain huts it is usually served with game, cheeses or mushrooms.