Sagra della Polenta

Sagra della Polenta

First name

Sagra della Polenta

Common

Arezzo

Location

Rigutino

Date

29-30 September 1-6-7-8 October 2017

contact

Tennis Club Rigutino tel. 0575/979319, e-mail:> This email address is being protected from spambots. You need JavaScript enabled to view it.

Description of the Festival

The rustic corn for polenta is produced for a long time in the province of Arezzo its particularity consists, as well as in the quality of local cultivar (orange-red corn rich in beta carotene), in the process of processing and grinding that takes place with traditional stone mills. The festival is an excellent opportunity to taste and learn the polenta seasoned simply with oil, cheese and pepper or more elaborate preparations such as mushrooms or meat sauce.

POLENTA GIALLA OIL, CACIO PEPE: Prepare a polenta of medium consistency and "acconciarla" in slices, put in a tureen in layers each of which is seasoned with crusher oil, black pepper finely ground at the time and cheese pecorino in abundance. Sprinkle the "fill" of the polenta with other pecorino and pepper, close the tureen with its lid and let it stew next to a heat source for about 10 minutes. Serve by cutting the layers vertically.

POLENTA WITH MEAT SAUCE:

The preparation of polenta, strictly in copper pots, hand turned in the first editions, is performed with corn flour of different grain, 6 kg in 50 liters of water, about 300 g of salt, a drizzle of extra virgin olive oil olive, boiled for 30/40 minutes, put down on wooden boards and let stand for 15/20 minutes before being served still steaming. For "fried polenta" the "rest" is 24 hours. The preparation of the sauce is done with a skilful mixture of ground minced veal for about 60%, ground pork approx. 40%, livers, traditional smells, peeled tomatoes, extra virgin olive oil, salt, fresh mushrooms (to give body) and dried porcini (for the taste and the scent). It starts with the chopped herbs and sauté over a low heat, add the meat and brown for 30/40 minutes, then add the tomato. Once the boil has resumed, the sauce is slowly stirred for about 4 hours. In the mushroom variant, fresh ones - flavored in chopped vegetables - and dried ones - found in warm water - are added to the sauce. 1 hour before the end of cooking.

Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held

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