Polenta is a very old traditional Italian dish in the past and was a very important element of the diet of many people, especially of those living in mountain areas. Made with stone ground cornmeal, it replaced foods such as bread, which was not always present on the tables of the people. Always considered a poor food, it is part of traditional cuisine in many parts of Italy. The Polenta Flavoured with White Truffle is a perfect union between tradition and innovation.
Truffles are very abundant in the upper valley of Metauro and have always been considered the kings of the culinary arts; that is why the places where truffles grow are carefully kept secret by collectors. The history of Longhi Tartufi began in the '60s in Urbania, where Domenico Longhi opened a small truffle industry by capturing the collection of “the tartofaner”. Some of these "jewels" were processed and shipped to big cities such as Rome, Milan and Genoa. The small family business has gradually grown over the years, and it continues to increase thanks to the hard work and dedication of the new generations. Showing great love for the land and indissoluble attachment to tradition, Longhi Tartufi gives special attention to the selection of truffles, to offer consumers high quality products processed according to traditional family recipes.
General Information: The polenta flavoured with truffles can be enjoyed alone or in combination with other seasonings. How to use: Start to heat some water in a big pot, add some polenta flour in still cold water and begin to stir with a wooden spoon; gradually putting in the remaining flour . When the water reaches rolling boils, continue to stir in a circular way always in the same direction, over low heat. After about 45 minutes, check if the polenta is cooked lifting up a spoon and let it fall back into the pot, if it forms thick pile means that the water has evaporated enough and the dish is ready. Using a ladle, pour polenta on a plate, you can drizzle with extra virgin olive oil and a few shavings of pecorino cheese or season with more tasty sauces.
Stone-ground corn meal, Aromas.
For a really chic main course: we recommend you to serve White Truffle Flavoured Polenta sprinkled with Bianchetto Truffle Slices and a glass of Lacrima di Morro d’Alba.