• 4 hg yellow Polenta-flour
  • 1,5 l. water
  • One table-spoon of salt.


Let the water boil with the salt, pour gently the flour mixing continually with a whip-spoon.
When the mix is homogeneous and creamy, let it cook for one hour mixing it continually with a wooden spoon from the bottom to the top.

Spread the polenta on a wooden board ("panara") and serve it as you prefer: hot and creamy, otherwise let it getting cool, cut it into slices and toast the slices on a grill.

Things to do

The magazine about the Opera in Verona.

Find nearby attractions, choose your holiday theme...for a journey full of unique emotions!

Lake Garda: active holiday in a huge park district. Adrenaline or nature?