Polenta and other typical dishes of Storo

Storo - Storo is called 'the land of gold', but its wealth is purely food and wine. The most typical product of the area is in fact the yellow flour with which polenta is made, but not only. In fact, there are many typical dishes of Storo, which can be found on a table set for the holidays. For example, as an appetizer you can appreciate the local speck, accompanied by toasted black bread.

Instead of bread you can also taste the typical potato focaccia. Another typical cured meat is the carne salada. Among the first to be proposed there is not only polenta, but also barley soup, to be accompanied perhaps with bites of venison or, for those who prefer fish, with marinated char. A recipe called 'recovery' is obtained using leftover polenta. Once cold, mash it with a fork and mix with flour, egg and salt. This is how gnocchi are prepared to be cooked in boiling water and seasoned with spressa cheese fondue, another typical product of the area.