Merkki: Principato di Lucedio

We choose traditional mills to produce maize-, buckwheat-, chickpeas-, chestnut- and rice flours, which are a peculiarity of the “Principato di Lucedio”. A wide and complete range, recommended for the preparation of Italian traditional dishes like pasta, polenta and cakes.
Dumplings of “Polenta Taragna”

Ingredients (Serves 6): 500g Taragna Flour, 2 litres water, 15g salt, 200g butter, 300g smocked ricotta, 250ml milk.

Preparation: bring the salted water to boil add the flour and cook for 45 minutes mixing slowly. Once ready, grease a mould and pour the preparation alternating with the smoked ricotta, the melted butter and the milk. Cook in gratin in the over for 15 minutes.