Uova in Camicia con Polenta e Gorgonzola (Italian Poached Eggs with Creamy Polenta and Gorgonzola Fondue) Story of the Dish A Northern Italian combination of very soft polenta, Gorgonzola Dolce fondue and a poached egg whose yolk becomes part of the sauce. Servings & Timing Serves 4. About 45 minutes. Ingredients Polenta: 1 cup yellow polenta, 3 cups water, 1 cup whole milk, 1 tsp salt, 2 tbsp butter, ½ cup Parmigiano. Fondue: 4 oz Gorgonzola Dolce, ½ cup heavy cream, 2 tbsp

Northern Italian polenta croquettes filled with Gorgonzola Dolce and toasted walnuts, double breaded for a crisp shell and molten center.

Ghemme By Master Chef Gianluca Deiana Abis 1. History Ghemme is one of Piedmont’s lesser-known yet highly respected DOCG wines, originating from the hills around the town of Ghemme in the northern part of the region. Its production dates back centuries, and the wine has long been cherished for its refined structure and complexity. Made primarily from Nebbiolo (known locally as Spanna), often with small additions of Vespolina or Uva Rara, Ghemme benefits from the unique microc