Black Truffle Polenta
Deep yellow cornmeal with numerous pieces of dried truffle. Truffle polenta is naturally gluten-free.
PREPARATION: 1lt water, salt with about 10gr coarse salt. Bring the water and salt to the boil. Then pour in the polenta and with the help of a whisk or a wooden spoon continue to stir to prevent lumps from forming. The polenta will be ready after about 30-40 minutes when it comes away easily from the walls. It should be smooth and homogeneous.
HISTORY: From the Apennine woods of Acqualagna, our company collects truffles, the most precious wild fruit of these lands, and transforms them into refined gastronomic specialities to rediscover, every day on the table, the flavours of the Marche's culinary tradition.
Acqualagna is now famous throughout the world as the Capital of the "Fresh Truffle all year round", a real world crossroads for truffle production, trade and tasting: only Acqualagna can boast such a diversified territorial collection of the 9 existing types of truffle. Not only that, the Magnatum Pico of Acqualagna, together with that of Alba, is the only one to enjoy a denomination of origin: the prized white truffle can only be from Alba or Acqualagna.
INGREDIENTS: Black Summer truffle (Tuber Aestivum Vitt) 1%, Stoneground corn meal, Flavour.
ALLERGENS: stoneground corn meal.
35 in stock