Cooking experience in the heart of Abruzzo: learn to make La polenta Rognosa
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Meeting/Redemption Point
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Cooking experience in the heart of Abruzzo: learn to make La polenta Rognosa
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.
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- Wheelchair accessible
- Infants and small children can ride in a pram or stroller
- Service animals allowed
- Specialized infant seats are available
- Transportation options are wheelchair accessible
- Suitable for all physical fitness levels