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".



350 g coarse yellow cornmeal for polenta<br />1.5 L water <br />&frac12; kg chantarelle mushrooms<br />3-4 tomatoes<br />1 sweet pepper<br />&frac12; onion<br />Grated parmesan<br />Parsley<br />Garlic<br />Chili<br />Olive Oil<br />Salt


Bring the salted water to boil, gradually pour the cornmeal into the pan, stirring for approx. 35 minutes or until the mixture becomes thick and turn it out onto a tray.<br /><br />Clean the mushrooms and slice them up. Heat some oil in a wok pan and roast the fine cut onion and the garlic in it. Add the mushrooms and cook them long enough so that half the water of the mushrooms can evaporate. Now add the rough-cut tomatoes and the sweet pepper. Put salt and chili at your liking and cook for other 5-10 minutes. Chop a bunch of parsley.<br /><br />Serve 2-3 slices of polenta and a scoop of mushrooms. Garnish with olive oil, parmesan and parsley.