Cooking experience in the heart of Abruzzo: learn to do "La polenta rognosa" in Pettorano sul Gizio

Meeting point: Il Torchio restaurant Pettorano sul Gizio (AQ) 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 photograMeeting point: Il Torchio Restaurant Pettorano sul Gizio (aq). Learn how to make this polenta dish and modernize traditional copper pot methods into contemporary cuisine. Create an assortment of authentic, healthy local dishes that will satisfy both meat-eaters and vegetarians. Our cuisine is a true reflection of our locality. In the heart of the village's noble court, an ancient lever press from the 1600s sits in the room alongside us. Polenta di Pettorano stands apart in Abruzzo due to unique corn flour and the artisanal process preserved over time. Mixing for ninety minutes in a copper cauldron with a wooden pole, the polenta maintains a solid consistency and texture. It is sliced thinly with a white sauce called "Rognoso", made from pecorino and fried bacon. Enjoy a welcome drink, a cooking lesson, and a complete lunch with this queen of the table freshly made.phy. 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. Welcome drinkCooking lessonComplete lunch with polenta freshly made queen of the table