The surprising secret history of one of Italy’s favorite foods | CNN (2024)

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It’s golden, grainy, sticky andtastes rather bland if served on its own.

Butthe sheer versatility ofpolentahas transformed it into a culinary star, with Italy’s famed boiled cornmeal dishpairing nicelywithan endless number of flavors.

Toppingscan include everything fromvenison,fish,rabbit,wild boarandbraised vealtomushrooms,tomato sauce and melted cheese.Itcan also beused indesserts,includingbiscuits, pies and pancakes.Some even eat it with Nutella.

And one can’t forget the textures. It comes in many forms and can be chewy,gluey, crispy or extremely creamy.

Polentais eaten across Italy,but there arethree main regions in the country’s northwhere it’s particularly popular – Veneto, Lombardy and Piedmont.

Giovanna Gilli, 85, has fond memories of her own Piedmontese grandmother slowly stirring the cornmeal mush inside a huge paiolo copper cauldron on the fireplace, then serving it on a wooden table, pouring tomato sauce, sausages and onions over it before everyone grabbed their share.

“We’d take a spoonful and put it in our plates. It was delicious, melting in my mouth,” she recalls.

“The next day, the leftover dried crunchypolentawas cut into sticks for us kids to dip into milk or sprinkle with sugar for breakfast.”

Thanks, Christopher Columbus

Today,polentaisbelieved to be Italy’s mostpopular staple food after pasta and pizza. At its core it remains ahumble communal dish, but during the WWII years was eatenmainly out of necessity.

At the end of a hard day’s work, some family memberswould gather around the table and sharepolentathepica söway. Using their hands as spoons,theywouldrub each bite against a dried herring hanging with a string from the kitchen ceiling to give the plainpolentamore flavor while conserving the fish.

Though food historians note that ancient Romans used to eat a softer type of polenta that was made with cooked ground spelt, the version people know and love today has its roots across the Atlantic Ocean, in the Americas.

This historic illustration depicts a polenta festival in Italy's Piedmont region.

It all started when Christopher Columbus broughtthe“exotic” crop of maize, or corn,back with himto the Old Continent, which was unfamiliar with thecommodityuntil his voyage in 1492.

According to chef and food historian Amedeo Sandri,maizewas laterimportedto Italyby missionaries returning from the Americas to the region of Friuli.

Large-scale cultivation spread in the 1600s to Veneto and Lombardy, replacing traditional crops and triggering an agrarian revolution. Today, there are a dozen or so types of Italian corn grown in the country.

“Farmers realized that maize had a higher yield and shorter cultivation cycle compared to millet, rye and wheat, and that it gave enough strength to work in the fields,”says Sandri.

“But there were some serious side-effects to thispolenta-based diet.”

Northerners are said to have gotten so addicted to plain boiled cornmealthat they developed a peculiar disease calledpellagra,caused by a lack of niacin – otherwise known as vitaminB3. Many reportedly suffered from dementia, diarrhea and skin rashes as a result of the illness.

However, advances in nutritional research in the early- to mid-20th Century and morediversified dietschanged all that and, in the years to follow, Italians discovered the benefits ofincluding polenta in a balanced meal.

For one, it’sgluten-free,making it anidealsideforthose withceliacdisease. Health experts say it’s easily digestible and low in calories.

“It is extremely nutritive, there are many varieties and color shades depending on the consistency, toppings, area of production and corn type,”says Anna Maria Pellegrino of Italy’s Cuisine Academy.

“Given the delicate taste it’s always paired with other foods.”

‘It’s part of our DNA’

Women rest after picking and storing corn cobbs in Piedmont, Italy.

Polentabasically comes in two varieties: hot, semi-liquid or solidified and served in rectangularsticks–finger foods that are either fried in butter or olive oil, or grilled and then left to cool.

In the northern mountainous areas of Piedmont, Lombardy and Valle D’Aosta it’s dense and bright yellow. Further south in the valleys it’s softer and ivory-colored, while along Veneto’s coast it has a velvety, whitish shade– the result of beingmade with thepremiumbiancofioremaize that pairs well with codfish, herring and squid.

When it comes to urban centers, the cities of Bergamo and Brescia are where polenta cults really flourish.

“It’s part of our DNA, like Amatriciana for Romans. On Sundayspolentalunches are our religion,”says Marco Pirovano, owner of PolentOne, a street-food bistro serving takeawaypolentawith creative twists.

“We like to have it the ‘pucio’ way, with a hole in the middle to pour sauce or broth that soaks up inside.Polentain Bergamo must be so thick and dense it glues to the plate if you turn it over and can be sliced with a string.”

As northern Italians are the biggest eaters ofpolenta,southerners jokingly call them “polentoni”, a slightly denigratory term which has come to mean “dense and sluggish”–just like cornmeal mush.

ButPirovano prides himself on being a “polentone.”

“I named my eatery after it,” he says. “When I go to the ballot boxes to vote I just scribble ‘GoPolenta!’ on the paper.”

Pirovanohas evenpatented a so-called “draughtpolenta” machine that preparesit asfast as an espresso and is made with a type ofancient maize flourthat was ground in anold stone mill.

Offering modern takes on the Italian classic, his restaurant’s polenta bitesare toppedwith yogurt, bacon, salad, sprinkled sugar and mozzarella cheese.

Little birds, big controversy

A versatile dish, polenta is often served as a dessert.

In spite of its perceived plainness, polenta isn’t immune to culinary controversies – at least where toppings are concerned.

Among the favorite polenta pairings in northern Italy are osei–“little birds” – an obsession that has led to multiple court cases and attracted the ire of wildlife conservationists, including WWF Italy.

In 1992, the European Union bannedthehuntingofprotected birdspecies such as sparrows, blackcaps, starlings, larks, woodpeckers, robin redbreastsand nightingales –all birdsonce favored by hunters andpolentae osei fans.

The only speciesthatcould be hunted and eaten legallywere five species of thrush, starlings and skylarks.

Then, another heavy blow forpolentaoseifans came in 2005 when the EU banned all wild bird trade, including the species that were permitted to be hunted. This meant hunters could no longer selltheir catchesto restaurants and food fairs, so many business owners removed the dish from menus.

Butprivate householdscontinued tocelebrate the weekend hunt with steaming pots ofpolentae osei, and huntersreportedlykeptsellingtheir birdsto “speakeasy” tavernson the sly.

Court cases continued over the years, with locals and politicians bristling at the bans. Campaigns were waged and exemptions and loopholes inevitably emerged.

In 2022,for instance, the regional authorities of Lombardy lifted the bird trade ban, citing the area’s historical and cultural connection to its traditional osei dishes. However there’s one rule – the hunter needs to give its osei to the customer free of charge.

“Truth is, we’ve always eaten little birds, those that are legal, of course,”says Piero Dominoni, owner of mountain hut tavern Rifugio Cespedosio in the village of Camerata Cornello, near Bergamo.

“It’s part of our soul, we can’t give up on that. The ban lift movement started right from our village. Protected birds remain off-limits but all other legaloseiare fair game including thrushes, blackbirds, fieldfares, snipes and pheasants and aquatic birds.”

According to Sandri, proprietors in Italy’s Veneto region aren’t letting the trade restrictions stop them either.

“The region hasn’t lifted the ban but everyone here keeps buying and eating the legalosei,” he says. “Hunters just got smarter and say they’re gifting their catch to restaurants.”