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Buckwheat Polenta with Mushrooms and Poached Egg
Buckwheat Polenta with Poached Egg Polenta, typically made with corn meal, is a traditional dish from the Veneto region. It has many variations, from a soft side dish served with meats and fish, to a...
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Touring Valpolicella Wineries
Road from Novaia Winery, Valpolicella Today is a full day – I have a list of vineyards to visit for our upcoming Italiaoutdoors Bike the Wine Roads of the Veneto adventure, many more than I know I can...
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Polenta Torta con i Fichi Secchi, Uva Passa, Pignoli e Grappa
Polenta Torta con i Fichi Secci A recent cooking class got me thinking out of the box (which is always good) as one of the participants was allergic to cow dairy. No butter, milk, cow cheese or cream....
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Gnocchi di Polenta – Yet another variation from Northeastern Italy
Gnocchi di Polenta I held another cooking class on gnocchi this weekend; this one for the Eastern Ski Writers Association who were meeting here at Sugarloaf. Once again, someone asks “Are all gnocchi...
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5 Easy Tips for Perfect Polenta
Pasta is considered by many to be the ‘staple’ starch in the standard Italian diet, but on our biking, skiing and hiking adventures in northern Italy, we see more polenta than pasta. Northern Italians...
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Polenta alla Griglia con Soprèssa Vicentino
Probably the most popular cured meat we enjoy on our bike tours and ski holidays in the Veneto is the ubiquitous Soprèssa Vicentina. Somewhat similar to the soppressa found elsewhere in Italy, in the...
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Polenta al Forno con Asiago Fresco e Funghi – Baked Polenta with Cheese and...
As we explore the Veneto on our Italy walking tours, we see many a corn field, but very rarely fresh corn on the menu; the corn grown here is destined to be dried and ground, and used year round in...
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