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".



400 g medium yellow cornmeal for polenta
1.6 L water
500 g porcini mushrooms
Grated parmesan


Bring the salted water to the 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.

Clean the mushrooms, then slice them up and sauté them in oil with 2 cloves of garlic. Chop up a handful of parsley, combine it with the cooked mushrooms and season with salt.

Grease a baking dish and lay out the polenta in layers, alternating with mushrooms and Parmesan cheese. Finish with the polenta and sprinkle with knobs of butter.

Bake for 10 minutes at 200°C.