Cooking experience in the heart of Abruzzo: learn to do “La polenta rognosa” in Pettorano sul Gizio
The artisan workmanship as it was done once an hour and a half in the copper pot and the wooden pole, you will learn to create this dish.
You will learn how to create this polenta dish and discover how to transform traditional methods of copper cauldron in modern kitchens while creating a series of authentic and healthy local foods that will satisfy both carnivores and vegetarians, providing a range of opportunities for those who like to take some food photography. You will already have understood that ours is a typical local cicina. We are in the middle of a noble courtyard in the heart of the village, inside the room there is still a very ancient lever press from the 1600s.
The Polenta di Pettorano is unique in the Abruzzo region, for the corn flour we use and the artisan workmanship as it once was; mixed an hour and a half in the copper cauldron with the wooden pole, solid and non-liquid consistency is cut into slices by a very thin wire with delicious white sauce called “Rognoso” based on pecorino cheese and fried bacon.
Complete lunch with polenta freshly made queen of the table
We will charge a cancellation fee of 90% if booking is cancelled 23 hours or less before event