Traditional Lombard Sbrisolona from Mantua: a rustic, crisp almond and cornmeal cake with butter, lemon zest, professional technique, wine pairings, and chef tips.

Farinata di Cavolo Nero e Borlotti (Traditional Italian Tuscan Kale and Borlotti Bean Soup) Traditional Italian Tuscan Kale and Borlotti Bean Soup Story of the Dish Farinata di Cavolo Nero e Borlotti is a deeply traditional Tuscan preparation built around some of the most important ingredients of cucina povera: beans, dark leafy greens, cornmeal, extra-virgin olive oil, and aromatics. Despite the word farinata, this is not the thin Ligurian chickpea preparation commonly known

Polenta Taragna (Buckwheat and Cornmeal Polenta) rivisited Polenta Taragna (Buckwheat and Cornmeal Polenta) rivisited Story of the Dish History Polenta Taragna is a traditional dish from the Lombardy and Piedmont regions of northern Italy, particularly from the Valtellina Valley. Unlike regular polenta made with just cornmeal, Polenta Taragna is made using a mix of cornmeal and buckwheat flour, giving it a heartier flavor and denser texture. This version is often enriched wit