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The Polenta
 The polenta, in its general sense of cereals reduced in dust and cooked in water, in its endless variations, is common patrimony of every civilizations of the earth. It is one of the more archaic forms of maintenance. It is known especially made with the corn. In Italy it has been successful both in terms of resistance in the time and of diffusion in the people. Up to the thirties of last century it has represented the strong dish (if not the only) of the majority of the population. Today the polenta is considered as a particular dish that evokes again the past. Many restaurants propose it enriching with savoury and various seasonings. Casale Paradiso wants to give an help to whom desires to prepare cook in the house but it has available little time or doesn't know whether to season in savoury but light way. It has selected the best flours choosing them among those that also being "fast " maintain a good granularity also after the cooking. Then it has seasoned them with vegetables and aromatic herbs. All it takes is following the easy instructions brought on the labels, to add a thread of extra virgin olive oil and in few minutes it is possible to taste the whole savour of the tradition. |
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