Cooking experience in the heart of Abruzzo learn to make La polenta Rognosa

Cooking experience in the heart of Abruzzo learn to make La polenta Rognosa

You will learn how to create this polenta dish and discover how to transform traditional methods of copper cauldron in modern kitchens while creating a series of authentic and healthy local foods that will satisfy both carnivores and vegetarians, providing a range of opportunities for those who like to take some food photography. You will already have understood that ours is a typical local cicina. We are in the middle of a noble courtyard in the heart of the village, inside the room there is still a very ancient lever press from the 1600s.

The Polenta di Pettorano is unique in the Abruzzo region, for the corn flour we use and the artisan workmanship as it once was; mixed an hour and a half in the copper cauldron with the wooden pole, solid and non-liquid consistency is cut into slices by a very thin wire with delicious white sauce called "Rognoso" based on pecorino cheese and fried bacon.

Itinerary

Immerse yourself in the Abruzzese everyday traditions and discover the secrets of the chestnuts on the Gizio.

Welcome drink

Cooking lesson

Complete lunch with polenta freshly made queen of the table


Stop At:

• Gustabruzzo, Via Tirino, 233, 65100 Pescara PE, Italy