Sagra della Polenta di Castagne

Sagra della Polenta di Castagne


Sagra della Polenta di Castagne




Last Sunday of October



Municipality of Montemignaio Via Piave, 45 Monte Montemignaio tel. 0575 542013

Description of the Festival

The chestnut flour of Pratomagno and Casentino is a sweet flour of light hazelnut color, finely minced so as to have an almost impalpable consistency. It is characterized by excellent organoleptic properties and a unique aroma, due both to the particular cultivations used, and to the drying process with a wood fire that gives it an intense roasted aroma. In the area of ​​the ancient castle throughout the day there are various tastings with food stands offering polenta, baldino, sweet vin and other traditional dishes.

THE POLENTA DI CASTAGNE: Boil two liters of water with a few tablespoons of oil and a little salt; pour the sifted flour into the rain and stir well to let the lumps dissolve. Boil at moderate heat and making sure that it does not attack for about 40 minutes; it is almost essential to use a copper cauldron. Remove the water that surfaces and keep it aside. Remove the cauldron from the fire and

stir the polenta to reach its water to obtain the right consistency, comparable to that of a polenta of fine corn flour, a little "slow". Put it on the stove for a minute or two until it starts crackling again and then serving it. You can season with oil and dark cheese or use it as a side dish for meats or cheeses. In ancient times it was eaten (without condiments) with warm milk or ricotta or with tasty foods such as onions, fish in vinegar, stewed sausages.


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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