Italy is one of the countries in Europe which is famous for its worldwide tourist destinations. When visiting, many tourists are hunting for a variety of Italian specialties which are famous for being delicious and successful in swaying the tongue. One of the favorite dishes of many tourists is porridge.
Porridge from Italy is famous for its appetizing pleasure. This porridge is also varied and enough to fill the stomach. Here are five typical Italian porridge that will captivate your tongue, it’s delicious! Let’s check this out!
Polenta is an ancient dish from Northern Italy but is still popular today. Generally, this dish is made from coarse corn flour cooked in water. Although today’s porridge is characterized by its deep yellow color, before the arrival of corn in Europe in the 16th century, it was made of rye, and buckwheat, which gave it a much darker color.
In Roman times, this porridge was called pulmentum and became the staple food of Roman farmers and soldiers, who were given a portion of grain as a field ration.
In this modern era, porridge is often added with various toppings that certainly add flavor, such as shrimp, mushrooms, meat, to eggs.
Cuccia, also known as dolce di Santa Lucia, is a delicious Sicilian dessert that requires ingredients such as wheat, ricotta cheese, and sugar to make. But some connoisseurs like to add dark chocolate, cinnamon, or candied fruit to the porridge to enhance the taste.
This porridge is traditionally served on December 13, known as the Feast of Santa Lucia which aims to celebrate the eponymous martyr who ended the famine in Sicily by bringing ships full of grain to Syracuse.
- Polenta Nera
Polenta nera, also known as black polenta, is a variation of the traditional polenta, which originates from the Valtellina region of Lombardy. The main ingredient for this lathe is local black buckwheat flour without the addition of corn flour. To add flavor, ingredients such as potatoes, butter, cheese, and salt are added.
This porridge is different from polenta in fiur, this version is not cooked in cream, but in water, as is the case with regular polenta. The cooking method is that the potatoes are boiled in salted water, mashed, then mixed with black buckwheat flour and butter. Next, the porridge is cooked for an hour while continuously stirring.
Matuffi is a porridge originating from Tuscany. The main ingredients for making porridge are polenta with mushrooms and sausage. Then add olive oil, carrots, celery, onions, lean sausage, red wine, mushrooms, tomatoes, cornstarch, and grated cheese.
As a flavor enhancer, bay leaves are traditionally used to flavor sauces made with vegetables, grapes, mashed sausage, tomatoes, and mushrooms. Once the porridge is cooked through, the porridge is placed in a serving bowl with a layer of polenta and sauce, topped with grated cheese.
- Polenta Concia
Polenta concia is a thick version of polenta traditionally made in copper pots. It requires cooked polenta and Fontina Valdostana cheese or similar Alpine cheese topped with melted butter.
This porridge is best served during winter and most locals pair it with a glass of local red wine such as Enfer d’Arvier.
Italy has a variety of porridge with various flavors. If you visit here, don’t forget to taste it. Guaranteed not to regret!