Nespoli funghi
since 1943
Nespoli funghi
Via Silvio Spaventa, 76 Bergamo
VAT number 04060060169
RECIPES AND TIPS
BRAMATA, RUSTIC AND WHITE POLENTA
Our polenta is ground using untreated Lombard-Venetian corn. It is coarsely ground, as required by our Bergamo tradition, and undergoes continuous micro and macrobiological checks.
Why choose the polenta with nespolI FUNGHI??
🍽️ THE PORTION
For a portion of 4 people, we recommend using 400/450 grams of polenta. You will need 2 liters of water. Logically, for smaller or larger quantities, we recommend using the proportions.
💧 THE IMPORTANCE OF WATER
Let's specify right away that it must not be spring water or demineralized, but when we say that it is important, it is to emphasize that it must be salted.
🍳 THE POT
In every home in Bergamo, there is at least one (in reality there are two, I assure you, because there is the one for polenta during the week and the larger one for family lunches of 10/12 portions). It can be copper or non-stick, large or small, old or new, but the pot is an indelible memory for every Lombard. I'll tell you my secret, I use a very common non-stick pan and polenta turns out great there too. It doesn't matter where you cook it, what matters is feeling at home when its scent invades every room.
🏡 FAMILY TRADITION
In our family, we didn't use scales, the right amount was decreed by a milk bowl, that was the perfect amount. (I use scales but my mother still uses that bowl) Then a teaspoon of oil is added to the water (tradition dictates that lumps struggle to form in this way) and a pinch of corn flour to better control the boil (when it swirls it's time to pour in the polenta)
⏱️ THE COOKING
Polenta is cooked in 40 to 45 minutes over medium low heat. The cooking time is calculated from the time you pour the flour into boiling water.
🥄 DO YOU STIR FOR 45 MINUTES?
Absolutely NO! It is essential to stir vigorously only when sprinkling the flour to prevent lumps from forming. Then only occasionally.
🧊 STORAGE
Polenta, is best stored in the freezer. Like all other dry products. Since it suffers a lot from seasonal, humidity and temperature changes and the same favor the formation of butterflies (especially when it is natural) better to store it closed in a jar (just to avoid accidental spillage) in the freezer compartment.
It will not make ice block and will remain perfect until the next use, making for a carefree spring and summer.
🧙♂️ GLASS JAR AND VARIOUS AND SUNDRY STONES
The tradition is thousands of years old and working.
the jar in the pantry, often oversized with a salt stone inside to absorb moisture and preserve the flour longer, preventing mold, worms or flour moths, works.
It has worked for years we know it well, salt naturally regulates moisture but it is no substitute for an airtight container, it is effective only in dry and cool environments and most importantly it needs to be checked every so often because flour is exposed to odors in the kitchen and if it unluckily picks up moisture or strange smells, it is to be thrown away
IS NESPOLI FUNGHI'S POLENTA GLUTEN-FREE?
Let us first specify that all corn flours are naturally gluten-free.
The fundamental problem arises because of possible external contamination due to the fact that, normally, mills grind all types of flour.
OURS DOES NOT!!!
Therefore, cornmeal is naturally gluten-free, ours has no external contamination BUT IS NOT CERTIFIED
HOW TO GET A FIRMER POLENTA
It is really very easy to please everyone's taste with polenta. to get it firmer, simply increase the cooking time but decrease the heat and keep it low. Our grandmothers used the stove and the polenta would cook for hours on a very low heat
HOW TO SERVE IT AT THE TABLE
On a wooden plate, or in a bowl (a trick to make it come out smoother is to wet the edges before pouring) so that by flipping it over it is easy to cut and use even toasted
THE ULTIMATE BREAD SUBSTITUTE
ILa polenta is perhaps the most versatile food in our traditional cuisine. It was used for breakfast (dipped in hot milk), for lunch and dinner as a side dish and bread substitute, and as a snack with jam or Nutella.
THE WHITE POLENTA
White polenta is typical of Veneto and Friuli Venezia Giulia but also of the lower Bergamo areas.
It is simply a cornmeal but white, it is a polenta that is used in modern cooking accompanied with fish, cuttlefish or cod. It is the best quality to make grilled toasted because it remains more compact, the taste, however, is that of a classic yellow polenta.
THE RUSTIC POLENTA
It is the base of the famous polenta taragna and contains 10 percent buckwheat. It is also delicious cooked on its own, but with the addition of cheese it brings to life that fabulous dish appreciated all over the world: polenta taragna.
We have been passionate about mushrooms and truffles for over 80 years
We have been selling mushrooms since 1943