Flour for Polenta
Some brief historic information The name « polenta » derives from the Latin, puls, and the Greek poltos, the terms given to meals made of flour eaten by both the Greeks and Romans.

Passing fashions, customs, habits, but the cult of polenta in many areas of the province of Bergamo, is still alive, so that they become the ultimate flat-Sunday.

Polenta and rabbit of all, or polenta with roast with mushrooms or something.

An ancient tradition that has not been forgotten, and indeed is in marked recovery of other fine dishes that had supplanted for a short period. Because there is no doubt that the polenta, classical or taragna (with cheese of the valleys), accompanied by game or stews, is the most traditional and typical dish from Bergamo. A flat in a not too distant past, was the staple food, if not the only people who ever ate at every meal and in every season. Seasoned, hot, cold, toasted on the embers of the fireplace, in soup, cooked with milk, with radish and boiled egg or even spice rubbed on something to make it taste as strong as herring or anchovies. Hence the saying "Polenta and pica know" or "picchiaci Polenta and above".

He had, and continues to have a huge distribution and consumption even if the corn, for the Province of Bergamo, is a relatively new crop, since it was introduced in 1632, after the plague. The first field Melgotto, based on what the story handed down, was sown in Gandino and, as reported by the documents of "all went to see the new sown wheat of that."

Two centuries after the fields were cultivated in the Bergamo area for two-thirds corn and one third in wheat. A record due to the large yield: three times the wheat in the lowlands. A phenomenon that expanded rapidly in the valleys and mountains.

In this regard, John Maironi da Ponte in her book "Observations on the Department's Serious" published in 1803, he wrote, "Nowadays, the introduction is seen to grow significantly in the valleys, this MUST be these 'wretched inhabitants employ all the tiny scraps of land, overlooking the high hills and cliffs immediately to the most horrible. " Numerous varieties grown in the past, in part, in respect of the most ancient traditions are still being produced by farmers committed to our rural culture. They range from Local Fiorine Clusone the Cretaceous Fontanella and Rovetta, from Marano to Our Island, from St. Pancras to the Holy Family selected at the Section of Experimental Maiscoltura of Bergamo. A great merit to the polenta can be attributed to the revival of the chefs and restaurateurs from Bergamo who have revived their menus with recipes both traditional and personal with their processing. And so what once was the staple food of the peasants, because there was nothing to eat or was not, presents itself as a delicacy going to be located, in its own right, among the treats that the Earth can provide in Bergamo.




Flour for Polenta Typical Bergamo must be obtained exclusively from varieties of corn, or glassy semivitrei. The market if they are of two types: Bram and Integral.