About
Tradition and attention to authenticity fuse together in these warm surroundings where delicious food is created and presented with passion. At the Grotto Bundi, polenta is the queen of the house all year. In cold winter evenings as well as in summer in the shade of the trees, this tasty specialty wins even the most demanding guests. Stefano prepares it in a copper pot mixing wisely different varieties of flour: thick as well as fine grounded corn and buckwheat. This last ingredient adds a unique touch to the polenta of the Grotto, giving it a delightfully rustic aspect and flavor. And then just water and salt: the adding of any seasoning is banned. Now it is ready for cooking, which according to tradition happen slowly over an open fire for at for at least one hour and a half, stirring occasionally, until it reaches the right consistency for the service. Those who are interested can take home the magic of this unforgettable polenta, purchasing at the Grotto, or online.
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