Cooking experience in the heart of Abruzzo: learn to do "La polenta rognosa" in Pettorano sul Gizio

<p style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Meeting point: <a href="https://goo.gl/maps/S5xsnQ4wKvwQ8Rva7" target="_blank">Il Torchio Restaurant Pettorano sul Gizio (AQ)</a></font></p><p style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">You will learn how to create this polenta dish and discover how to replace traditional copper cauldron methods in modern kitchens by creating a range of authentic and healthy local foods that will satisfy both carnivores and locals, offering a range of opportunities for those seeking take some food photographs. You will have already understood that ours is a typical local cuisine. We are in the middle of a courtyard in the heart of the village, inside the room there is still an ancient lever pressure from the 1600s. </font></p><p style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Polenta di Pettorano is unique in Abruzzo, for the corn flour we use and for the artisanal processing of the past; mix receipt and a half in the copper cauldron with the wooden rod, the solid and non-liquid consistency is cut into slices by a very thin thread with delicious béchamel called "Rognoso" a base of pecorino and fried bacon.</font></p><ul><li style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Drink welcome</font></li><li style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Cooking lesson</font></li><li style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Complete lunch with freshly made polenta queen of the table</font></li></ul>