Polenta

The golden grain of the common people captivates with its variety. The rediscovery of colorful corn varieties and polenta surprises with its diverse possibilities. The gluten-free option is suitable both as a main dish and as a side. This book is a love letter to corn, which has long been overshadowed by "nobler" grains. Interest in gluten-free grains has been increasing again for years. Delicious regional specialties made with red, white, purple, and even black corn, as well as Ribel corn, are currently carving out their place in gastronomy. Farina Bona, a roasted corn flour from Ticino supported by Slow Food, sets new culinary accents in the kitchen. Erica Bänziger presents the traditional dish in a creative way. Contents: Approximately 40 recipes, both savory and sweet, as well as an interview about the rediscovery of old corn varieties in Ticino and Farina Bona.