Sagra della Polenta

Name

Sagra della Polenta

Location

Monterchi

Date

Penultimate week of September

contact

Municipality of Monterchi, Pro Loco of Monterchi tel. 0575/70453, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it. , web site: www.prolocomonterchi.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. Monterchi opens its doors to a now traditional event. It is a gastronomic itinerary around the peasant dish par excellence.

POLENTA WITH SAUSAGE: For polenta: corn flour; salt water how much is needed. Put the water to heat and when it boils pour the flour to rain and stir continuously for one hour. If the polenta appeared too much "soda" to add hot water if instead it had been "drowned the miller" add flour. For the sausage: Brown the crumbled sausage in an iron pan and pass it in the oven. When it is almost cooked, add it to the polenta and pass it in the oven.

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