Polenta

Polenta. You can’t leave Venice and not have tried the omnipresent Venetian polenta, a daily intake of every kid in the region of Veneto. Polenta comes from the yellow corn flour, introduced in the Mediterranean right after the discovery of the Americas in 1492. The plant became extremely popular, especially during the 17th century. The polenta was prepared by cooking the yellow flour in water or broth.

In the end, butter or milk or cheese was added to the mix. The yellow polenta became the poor man’s daily nutrient to such a degree that at the beginning of the 18th century, the disease of the pellagra caused by the continuous monophagy of polenta appeared in an increasing amount of mostly peasants.

 It was only after quite some time that it was realized that polenta should be better consumed with other food. Still, the slices of Mum’s polenta have never missed the Venetian family table since the 17th century. Eaten as breakfast, at lunch or dinner, grilled or cold, dipped into a plate of bitter radicchio that is seasoned with salt, pepper, lots of vinegar, and a tear-drop of oil, or served instead of bread it is always there.

A very typical Venetian dish is for example Polenta e osei which is consisted of little birds that are cooked over a fire or fried on a pan with sage and then served with their sauce on a bed of a hot freshly made polenta. It is also used to make “Zaleti”, the most traditional of all Venetian cakes.

For a true taste of polenta bliss, you must look for Alle Corone Restaurant where you will discover the real authentic flavors of genuine products, prepared in accordance with precious recipes. You will also discover the pleasure of savoring the best ingredients that the Venetian land can offer, following an itinerary of gastronomic excellence that, depending on the season, will take you from the starters to dessert.
The bread, the homemade pasta and the desserts serve here all come straight out of the popular restaurant’s kitchen.