Po­len­ta

The Key to Bergamo Tourist Magazine - - Enjoy Bergamo -

In­di­scus­so sim­bo­lo del­la tra­di­zio­ne ber­ga­ma­sca è la po­len­ta co­me com­po­nen­te di piat­ti ti­pi­ci: con la car­ne (po­len­ta e co­ni­glio), con i fun­ghi (in col­li­na e nel­le val­li se ne tro­va­no di pre­gia­ti), con un bel ta­glie­re di for­mag­gi ber­ga­ma­schi e con i sa­lu­mi. Mol­to ap­pe­ti­to­sa è la po­len­ta ta­ra­gna, un tem­po piat­to for­te dei mon­ta­na­ri.

The un­di­spu­ted sym­bol of Ber­ga­ma­sk tra­di­tions is po­len­ta, as an in­gre­dient in ma­ny lo­cal di­shes: wi­th meat (po­len­ta and rab­bit), wi­th mu­sh­rooms (ma­ny pri­zed mu­sh­rooms are found in the hills and val­leys), wi­th a de­li­cious plat­ter of Ber­ga­ma­sk chee­ses and wi­th cu­red mea­ts. A de­li­cious al­ter­na­ti­ve is po­len­ta ta­ra­gna (po­len­ta wi­th buc­k­wheat flour), on­ce the sta­ple di­sh of moun­tain dwel­lers.

Newspapers in Italian

Newspapers from Italy

© PressReader. All rights reserved.