In a saucepan warm up 5 tablespoons of extra virgin  olive oil with the cloves of garlic finely minced, add  the porcini mushrooms cut into pieces, and stir.

Then  pour the white wine on the porcini mushrooms and let it steam.

Add some fine sea salt to taste and let it cook over low heat, covered, for at least 15 minutes.

In the meantime, in another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the porcini sauce.

Dust the polenta with the grated cheese and some fresh ground pepper to taste.

Put the chopping board at the centre of the table and now share with your friends or family.

In a saucepan warm up 5 tablespoons of extra virgin olive oil with the cloves of garlic finely minced, add  the anchovies cut into pieces and stir.

In the meantime, in another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the anchovies sauce. This is the traditional way to serve the polenta in Italy.

Dust the polenta with some fresh ground pepper to taste.

Put the chopping board at the centre of the table and now share with your friends or family.

If you prefer, you can pour the polenta in every single dish, garnish and serve.

In a saucepan prepare a “soffritto” that is: put 5 tablespoons of extra virgin olive oil with the cloves of garlic finely minced and warm it up for 2 minutes, then add  the black truffles cut into thin slices.

In the meantime, in another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the truffle slices and the “soffritto”.

Dust the polenta with some fresh ground pepper to taste.

Put the chopping board at the centre of the table and now share with your friends or family.

This is the traditional way to serve the polenta in Italy.

If you prefer, you can pour the polenta in every single dish, garnish with the truffle slices and serve.

If you do not have the black truffles, you can use a truffle sauce, to garnish every polenta dish.

In order to prepare a delicious ragù chop the onion, the carrot and the celery stalk together, then in a saucepan put 7 tablespoons of extra virgin olive oil and warm up the chopped onion, the celery and the carrot, until soft (3 minutes).

Add the 4 cloves of garlic, the minced meat and one opened sausage, season with 2 teaspoons of fine sea salt and some fresh ground pepper to taste, then allow them to cook until the meat is quite dry (10 minutes). Add the red wine and let it evaporate. Finally, add the tomatoes and break them up with a wooden spoon. Season with 3 or 4 teaspoon of fine sea salt and stir. Bring to the boil and let it cook about one hour. Add some hot water if too dry. Stir occasionally. Dust with the parsley at the end.

In another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the ragù.

Put the chopping board at the centre of the table and now share with your friends or family.

This is the traditional way to serve the polenta in Italy.

If you prefer, you can pour the polenta in every single dish, garnish with the ragù and serve.

In a saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3-5 minutes, stirring continuously. Add some hot water if too dry.

Finally, pour the polenta in every dish, smooth it and scatter the Ricotta over, then garnish with the Mozzarella and Gorgonzola slices and, finally, scatter the Parmesan over.

Bake every dish in a microwave for a few minutes, until the crust is golden brown and the cheese is bubbling.

Dust with some fresh black pepper and serve.

Cut the tomatoes into strips, cut all the olives into pieces and put them in a bowl, season with the extra virgin olive oil and mix. Dust with some fresh pepper to taste.

In the meantime, in a saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the tomatoes and olives mix. Sprinkle with extra virgin olive oil.

Put the chopping board at the centre of the table and now share with your friends.

This is the traditional way to serve the polenta in Italy.

If you prefer, you can pour the polenta in every single dish, smooth it, garnish with the tomatoes and olives mix and serve.

In a saucepan put 5 tablespoons of extra virgin olive oil with the onion finely minced and warm it up for 2 minutes, then add the radicchio cut into strips and let it cook for at least 5 minutes, until soft. Finally pour the white wine and let it evaporate.

In the meantime, in another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the radicchio and the sauce. Cut the gorgonzola into small pieces and scatter them over the polenta.

Dust the polenta with some fresh ground pepper to taste.

Put the chopping board at the centre of the table and now share with your friends or family.

This is the traditional way to serve the polenta in Italy.

If you prefer, you can pour the polenta in every single dish, garnish with the radicchio sauce and the gorgonzola pieces, and serve.