You’re going to learn to craft this polenta dish and understand how to adapt the conventional copper cauldron techniques for contemporary kitchens. By doing so, a variety of authentic, delightful local dishes that can cater to both meat-eaters and vegetarians will emerge. This offers a multitude of possibilities for food photography enthusiasts. You would’ve grasped by now that our style of cooking is deeply rooted in local traditions. We’re situated within a prestigious courtyard at the center of the town, and inside our premises, there is an old lever press, a relic from the 1600s, still standing.

Specific to the Abruzzo region, the Pettorano Polenta is a one-of-its-kind, owing to the distinct corn flour we use and the traditional craftsmanship. Stirred for an hour and a half in the copper cauldron with a wooden stick, it attains a firm and non-runny texture. Cut into slices with a very fine wire, it’s served with a delectable white sauce named ‘Rognoso’ - a pecorino cheese and fried bacon based delicacy.