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Polenta, Gorgonzola & Pancetta with truffles  
Fresh truffle flakes

Pancetta al Tartufo.jpg


Corn flour 500g

Coarse salt to taste

Water 2 l

Extra Virgin Olive oil to taste

Gorgonzola cheese

Bacon with truffle

Truffle flakes


  • Put two litres of water in a large pot (or a copper polenta pot) and start to boil.


  • When the water has reached the right temperature, put a tablespoon of salt and a little oil (about two tablespoons) into the pot and then add the cornmeal.


  • Stir well and quickly with a whisk to prevent the formation of lumps, and then continue for forty minutes with a wooden spoon, keeping a regular rhythm.


  • After a while you will begin to see the polenta firming up and starting to detach from the sides of the pot. At this point the polenta will be ready.


  • For the decoration, tip the polenta onto a chopping board and decorate with gorgonzola, a few slices of bacon with truffles and 2/3 truffle shavings.

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