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
According to the historian Cesare d'Engenio (1642), this chapel was probably first built around 1590.
At this time Giovan Francesco di Sangro, Duke of Torremaggiore, had just had a serious ill ... continue