POLENTA PASTICCIATA - Speciality of Friuli-Venezia-Giulia
In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch t ... continue
The San Marco Musem which was opened to the public in 1869 is situated in the old convent of Dominican order, restored and enlarged to its present size for Cosimo the Elder de' Medici by the a ... continue
