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Valsugana Flour

 

On eating tables in Valsugana and Lagorai the polenta covers an important role: prepared with Valsugana flour, with its soft, unmistakable taste, it is transformed into a myriad of very tasty main dishes. Valsugana flour is made from Pignolino, a particular kind of wheat, characterized by the hook-shape of its kernel, which is considered as the best from a commercial point of view.  Valsugana flour can be found in all supermarkets and shops that sell typical products of the valley. 

The various phases of the wheat production and processing can be followed at
Azienda Spagolle in Castelnuovo, by booking your visit with a call to (003) 347 3060030.


HOW TO MAKE POLENTA

Boil two litres of water, then salt and add about 500 g. of Valsugana flour. Beat vigorously for a few minutes to avoid lumps. Make it cooking for about 40 minutes often mixing up with a wood ladle. 
 If you like you can add some tender cheese during the last minutes of cooking. 
Another version: mix up with melted butter and grated Parmesan cheese.
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