With its deep yellow hue—this sunny main dish, or “piatto del sole,”—polenta has long been a typical Trentino dish. While past generations considered it to be a dish of the poor, today its status is elevated thanks to many chefs who have started using it as the main ingredient in their elegant dishes.
The Chiese Valley specializes in the cultivation of corn, where expert farmers collect the cobs, leave them to dry in the wind, and slowly grind them, just like they did in the old days.
