Polenta Taragna with mushrooms and taleggio cheese

Two flour types for a dish unique in its kind.

Maize and buckwheat flour are mixed in this specialty, typical of the Valtellina area. This is how Polenta Taragna acquires its distinctive dark colour and special countryside flavour. Seasoned with mushrooms, pore mushrooms and diced Taleggio PDO cheese, it is a creamy, enveloping first course, ideal when there is a chill in the air, during autumn and winter months.