Truffle Polenta

Acqualagna is a small town of 4,000 souls in the hills of Pesaro and Urbino in the Marche region, a real capital for black and white truffles. Acqualagna is famous all over the world for its underground treasures, thanks also to the special fair dedicated to truffles held every year in autumn, where people from all over the world flock. We wanted to insert this idyllic place for the growth of truffles because a territory that is little different from those of Emilia-Romagna and Sant'Agata Feltria, to offer you the best possible variety of truffles of ours region and neighboring places.

A polenta already rich in flavor, which must be accompanied with your favorite sauces. Perfect with melted butter, perhaps enriched with black summer truffle, or a cream of Parmigiano Reggiano and cream. Un success guaranteed for all your guests.

Bring 1.5 liters of salted water to the boil, pour in the flour, stirring with a whisk for about 5 minutes always in the same direction; if the water has been absorbed and you want to cook further  the product, add small quantities of more boiling water. Once spread out on the cutting board while still hot, season with your sauces as desired and serve.

Corn Flour, 1.5% Dried Summer Truffle (Tuber Aestivum Vitt.), Flavor. 

Store in a cool and dry place, away from heat sources.