Our last night in Villa Minozzo happened to include a dinner in the town square, organised by a local football squad, featuring polenta, another Italian staple, effectively just cormeal boiled into a porridge-like consistency, which, when given time to set, makes for a wonderful accompaniment to stews; an outstanding alternative to pasta or mash. I was able to go behind the scenes and talk to the chefs preparing the polenta in massive vats and they assured me the mill that processes the polenta grains is separate from any wheat mill so there was little to no risk of cross contamination. I opted for more prosciutto as a side and I couldn't have been happier in a bath of champagne.
Most of the locals turn up for the al fresco wining and dining experience in the town square, as they do for any opportunity to enjoy summer nights, live music, and a bout of gossip.
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| Polenta in the town square |
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