Polenta with roe deer - tradition the Dolomites, eating-ready, already salted.
Gastronomic speciality on the basis of cornmeal and additions.
Preparation: 8 - 10 servings
Bring 1.9 Litres of water bring to the boiling. The packet contents slowly sprinkle into the water and mix with the whisk. Allow to cook under occasional stirring 4 minutes. Serve with cold-pressed olive oil or butter. Warmed up with butter or oil in the frying pan the polenta is also very tasty.
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
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It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
Krakauer approx. 290 gr. - Hackerhof Lanz Bernhard
Classic Balsamic Vinegar of Modena for daily use.
Finally, a purely Italian, healthy and sustainable cola. Made according to an original recipe and with high quality ingredients, starting with water the Dolomites, it is ideal for anyone looking for a drink that offers a little more than the usual colas on the market.
