Polenta Perfection at La MadonninaSunday, June 19, 2011
You may be wondering what in the world is this bowl full of mush? Polenta Uncia is what this mush is and it is FANTASTICA!
It is polenta made with butter, Parmigiano Reggiano, and gorgonzola. It is topped with melted Fontina cheese. Look at all that melted butter!!
La Madoninna is where people go for weddings, baptisms, birthdays, and any other special occasion. We take the long ride up the mountain from Como to eat there because the food is amazing, there are horses roaming freely outside, the view is OUT OF THIS WORLD splendid, and there’s a playground for the kids to play on. Pretty unbelievable, no?
These dishes are typical of the Lombardy region of Italy. They are heavier recipes you find in this colder mountain area. Most of these dishes are served with wild game. Polenta topped with porcini mushrooms and on the right is polenta with Fontina fonduta.
Here we have Pizzocheri della Valtellina. It is a whole wheat fettucini with cabbage, potatoes, Fontina cheese, butter, and sage.
A perfect sun was setting in the mountains. The air was cool and we watched the horses nibbling on the grass. My stomach was full and I was content. This is one of my most favorite places in Italy.
Happy Father's Day to all the dads out there!! I miss my dad this Father's day. I promised him his favorite pie when we get home. Ciao!
Thank you for following my blog and keeping up with my baking adventures! I appreciate your comments. They make me smile! email me: savoringitaly @ gmail . com Find me on twitter: @savoringitaly