In my last post, I briefly mentioned one of Italy's mountain specialties: polenta. However, I quickly realized that it deserves a post of its own, given its rich history and the integral role it plays in Italian cuisine.
I grew up in a small valley called Valsabbia, which borders Val Rendena, marking the line between Lombardy and Trentino-Alto Adige. Nestled in these picturesque regions is the charming village of Storo, renowned for two things: its historic carnival and its famous red corn, from which the inimitable Farina di Storo is produced.
The Unique Storo Flour
We're talking about a historic cooperative production! The Agri 90 cooperative established the first collective mill back in 1926. The distinctiveness of this cornmeal lies in its source—the local Nostrano corn—which, once milled, gives the flour its rustic texture. The final result is a firm, flavorful polenta with a mouthfeel so delightful, it makes you want to keep eating it.
A year ago, I had the privilege of attending a day dedicated to the Storo polenta up in the mountains. I was able to grind the corn into flour myself and watch the skilled hands of the mountain Alpini prepare the polenta using the traditional method over an open fire. The fire imparts an irresistible aroma to the polenta, which, combined with its rustic flavor, makes it an incredible dish. With just a slice of cheese, you can feel like you’re in culinary paradise.
Polenta: A Family Tradition
In my family, we’ve always enjoyed polenta once or twice a week, especially during the colder months. Sometimes it accompanies Sunday lunches at Grandma’s, paired with roasts and cheeses; other times, it’s served as a simple meal with vegetables or mushrooms (my personal favorite). Every time I have the opportunity to prepare it here in California, it's an emotional experience for me. The actions of making polenta immediately transport me back to my grandmother’s or mother’s kitchen, and the unmistakable taste of Storo flour takes me right back to my childhood.
In the United States, polenta isn’t as well-known as other Italian staples like pizza or pasta. However, for me, it is a cherished culinary tradition, and whenever a client chooses a dish accompanied by polenta from my menu, I’m over the moon.
Spreading the Love for Polenta in California
Given my passion for polenta, I've decided that it deserves to be more famous in California. To spread the word, I’ve even dedicated a special license plate on my car that travels around the Bay Area, showcasing my love for this iconic dish.
Would you like to try the famous Polenta di Storo? Feel free to reach out to me at hello@caponatina.com.
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