FROM THE GRAIN OF MAIZE TO THE DISH: THE POLENTA, OUR SPECIALITY

It is no accident that the polenta is the icon of our restaurant: an ethnic food that has gained fame through its centuries-old use. It is the food that better represents the appeal of a simpler and healthier life, a less hectic life in which one can enjoy the pleasure of nature, of feelings, of being together, of discovering new things and even of eating in good company.

The story of this famous yellow flour goes back thousands of years. Cave dwellers fed on cereal which were roughly milled between two stones and so did the historical civilization of the Mediterranean Sea too. It was with the discovery of America though that the couple polenta and maize became indissoluble. As a consequence of the introduction of the grain culture in northern Italy the polenta became the most widespread meal. Val di Fassa was no exception: the polenta was always there in every Fassa kitchen, ciasa da fech. In summer time it was served with homegrown vegetables, whereas during the rest of the year with milk and dairy products of one’s own. Meat was used only on the occasion of feasts or particular events. This one-food diet sometimes made the polenta be accused of being a poor food, unable to give the necessary nourishment. It is a false accusation though: the polenta is a extraordinarily complete food, and in addition to this savoury if served with sausage, cheese, beans, mushrooms or anything else we like best! But the real value of the polenta goes beyond nutritional facts and calories: the copper pot and the wooden spoon, the fire, the slow cooking and the ceaseless mixing remind us that even though life is always frantic in our society, we need to take the time to eat as a ritual that must be a delight both for the palate and the mind.