Polenta and Farro

Also known by the dialectal name of randinje, corn is present in the ancient recipes of the Abruzzese culinary tradition with pizza or focaccia “de randinje”, a soft dough of maize flour, water and salt, just like polenta “all ‘Abruzzese “, which differs from that in the north for the consistency of corn flour, and which in the traditional recipe is prepared with meat sauce, sausages, pork ribs, bacon and Farindola pecorino, or in the white version with legumes.

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