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Living the Marche Lifestyle
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How to Make Polenta

How to Make Polenta | Le Marche Living | Scoop.it
It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the ancient Romans as pulmentum—was a porridge made from spelt. In later ages other grains such as barley and millet as well as pulses and even chestnuts were used to make various kinds of gruels eaten generally by the poor. It is said to have originally been an Etruscan dish, which the Romans adopted and spread throughout the Empire, although today polenta is not particularly important in the cooking of Tuscany or (with one exception) Lazio. In the 1600s, after maize, a New World grain, was introduced into Italy by the Venetians, polenta took on the form we know today.
Polenta, as befits la cucina povera, is simple to make but requires patience and care. Polenta was traditionally made by the fire, cooked in a copper pot known as a paiolo, hung close to the fireplace and stirred with a wooden stick known as a tarai (or tarel in some areas). Polenta today is usually made on top of a stove, and some modern methods have been developed.
Traditional method for making polenta: In a paiolo or other large pot, preferably made of copper, bring some lightly salted water to the simmer. I find that a ratio of 1 liter (1 quart) of water for 250g (1/2 lb.) of polenta flour works well. Have some more water on hand, simmering in a saucepan or kettle at the back of the stove
When the water in paiolo has come to the simmer, add the polenta in a constant but gradual stream—in Italian they say ‘a pioggia‘ or like rain—stirring the pot all the while with a whisk or wooden spoon in one direction until all the polenta has been incorporated into the water: [...]
Via Mariano Pallottini
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Christmas in Le Marche: Torrone Bedetti | Good Things From Italy - Le Cose Buone d'Italia

Christmas in Le Marche: Torrone Bedetti | Good Things From Italy - Le Cose Buone d'Italia | Le Marche Living | Scoop.it
A timeless history. Tempting confectionery, unforgettable tastes and fragrances of past times. A tradition handed down from father to son for three generations; a handicraft that has gone beyond the barriers of time and technological advances.
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