MOLINO TAMANINI’S SPIRIT

The pleasure of doing things well, in a calm and natural way. Like sharpening the blade of a scythe, carving a piece of wood into a small sculpture with a chisel, or deciding to repair something by hand rather than throwing it away. Ever since its foundation in 1870 in Trentino in the Sugana Valley, Molino Tamanini has always worked in this way: few things, but high quality; few words, but a lot of substance. Its soft wheat flours and various types of cornmeal for polenta, of course, were quietly and gradually joined by buckwheat flours, durum wheat flours and, over time, semi-finished baking mixes for making white bread, 5-grain bread, and wholemeal bread, amongst other products. Since 2000 Molino Tamanini makes part of Molino Merano, and now new chapters of the story are unfolding, with the mountains, meadows, fir trees, deer… playing a key role alongside the flours. The same spirit that has been "working in Trentino since 1870".

 
 

INGREDIENTS

500 g whole grain cornmeal for polenta
3 L water
250 g pancetta
200 g hard Trentino cheese, grated
50 ml olive oil
Salt
Pepper

PREPARATION

Sprinkle the cornmeal into a pot of boiling salted water. Cook the polenta over a steady heat, stirring for approx. 40 minutes or until the mixture becomes thick.

Turn the cooked polenta out onto a chopping board and smooth out its surface with the back of a spoon. Allow it to cool.

Cut the pancetta into thin slivers and sauté with olive oil.

Meanwhile, slice up the polenta. Grease a casserole dish and arrange a succession of layers: one of polenta slices, one of pancetta, then sprinkle with cheese and pepper.

Place in a preheated oven at 190°C for approx. 20 minutes and serve.