Discovering the Gold of Storo
the main dish
The Polenta Festival was organised for the first time in Storo in 2015, thanks to the joint work of Pro Loco Storo M2 and Cooperativa Agri '90. The event is dedicated to the Valley's flagship product, the famous yellow flour, and to the main dish of traditional mountain cuisine, namely Polenta.
tasty variants
Polenta carbonera, polenta macafana, potato polenta, polenta with turnips, polenta with nuts, polenta and mortadella. There are many tasty variants of a 'poor' dish, but rich in flavour and personality. The historical centre of Storo comes alive with aromas, flavours and music, along a taste itinerary.
It is the binomial environment-agriculture that comes to the rescue to safeguard our territory. Storo is the capital of Italian polenta, but above all it is the place where corn of an ancient, unique and authentic variety is produced, processed, packaged and consumed with some exceptional recipes.
the corn
In the fields, maize is defended against corn rootworm. Farmers use the system of crop rotation to maintain fertility, to give fertility to the fields, to not tire out the soil and to disabuse harmful insects. In this way, Nostrano di Storo is not attacked and 99.9 per cent of the corn or yellow maize kernels are healthy. Thus rotation between different cultivated species becomes an environmental, cultural and social guarantee for the entire valley floor.
10th EDITION OF THE STORO POLENTA FESTIVALA treasure trove of flavour. Among the most renowned flours is undoubtedly that produced with our local Storo corn, an excellent variety with elongated cobs and grains as bright as gold, with an intense coral colour and darker, almost black hues. The cobs, harvested in the first mists of October and then dried by the dry mountain winds, are slowly ground in mills to preserve their nutritional properties and aromas intact, so that you can enjoy the true taste of “mountain polenta”.
