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
1.5 L water
300 g sausage
1 sprig of rosemary
1 small onion
1 tablespoon of olive oil
50 ml full-bodied red wine
250 ml tomato sauce
Grated cheese


Bring the salted water to the boil, gradually pour the cornmeal into the pan, stirring constantly for approx. 35 minutes or until the mixture becomes thick. Then turn it out onto a tray.

Fry the chopped onion in a frying pan, add the crumbled sausage, chopped rosemary, freshly ground pepper and the wine. Add the tomato sauce, season with salt and cook for approx. 20 minutes over a low heat.

Serve the polenta with the sauce in the centre and sprinkle with a heaped spoonful of grated cheese.