On the right of Lake Garda where we are staying at Torri is classified as the Vento Region and polenta plays a big part of the traditional diet of this part of northern Italy, as does Lombardia Region to the left of Lake Garda where we are heading tomorrow. We are directly west of Venice by about 150 km as the crow flys.
Today we learnt about Polenta and there are 6 different sizes from corse to fine. Andrea used No. 2 for the foods we cooked this week, as he prefers a finer grain for his dishes.
Traditional No. 6 is used for the heavy dishes like stews and braised meats ect where you want to have the mouth feel and texture.
One being the finest and used normally for deserts and with milk and honey.
The polenta with the eel dish ghat we hand was grade 1 at Osteria Francescana and was just like cream, so that's how they got it so creamy!!!!
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