Polenta e patate, Puleinta e pomdaterra

Polenta e patate, also known as Puleinta e pomdaterra, is a traditional dish from the Emilia-Romagna region in Italy. It is a hearty and comforting dish that combines polenta (a cornmeal-based dish) with potatoes. This dish can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, you can find polenta e patate at Trattoria Anna Maria, a popular restaurant known for its traditional Emilian cuisine. In Modena, Osteria Francescana, a three-Michelin-starred restaurant, also serves a delicious version of this dish. In Parma, you can try it at Trattoria Corrieri, a historic restaurant that has been serving traditional dishes since 1801.

To prepare polenta e patate, start by boiling the potatoes until they are tender. In a separate pot, cook the polenta according to the package instructions. Once the polenta is ready, mix it with the cooked potatoes and season with salt, pepper, and grated Parmigiano-Reggiano cheese. Serve hot and enjoy!

Polenta e patate has been recognized as a traditional agri-food product (PAT) in Emilia-Romagna. The specifications for this recognition include the use of specific varieties of cornmeal and potatoes, as well as traditional cooking methods. The dish must also be prepared and served in accordance with Traditional Recipesss and techniques.

– “Polenta e patate: la ricetta tradizionale” – Giallo Zafferano (www.giallozafferano.it)
– “Polenta e patate” – Emilia-Romagna Turismo (www.emiliaromagnaturismo.it)