Polenta pasticciata is a traditional dish from the Emilia-Romagna region in Italy. It is a delicious and hearty dish made with layers of polenta, meat sauce, and cheese. This dish can be found in various towns and communes of Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, you can find polenta pasticciata 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 gourmet version of this dish. In Parma, Trattoria Corrieri is a great place to try this Traditional Recipess.

To make polenta pasticciata, start by cooking polenta according to package instructions. In a separate pan, prepare a meat sauce by browning ground beef with onions, garlic, and tomato sauce. Once the polenta is cooked, spread a layer of it in a baking dish, followed by a layer of meat sauce and grated Parmigiano-Reggiano cheese. Repeat the layers until the dish is filled, ending with a layer of cheese. Bake in the oven until the cheese is melted and bubbly.

Polenta pasticciata is recognized as a traditional Italian food product (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies. The specifications for this recognition include using locally sourced ingredients, such as cornmeal from the Po Valley, and traditional cooking methods. This ensures the authenticity and quality of the dish.

– “Polenta Pasticciata” – Giallo Zafferano (www.giallozafferano.it)
– “Polenta Pasticciata alla Bolognese” – Cucchiaio d’Argento (www.cucchiaio.it)