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The polenta is an ancient dish of Italian origins and it is based on cereal flour (maize).
Polenta (also known as polenda or pulenda, in Veneto as poenta, pulenta in the Marche and in poulento
Provençal) is an ancient dish of Italian origin made from cereal flour (corn).
Although in Italy it is known in different variants in the past it represented the food basis for people living in certain areas like
Northern Alps, foothills, plains and the Lombard Apennine, Veneto, Piemonte, Valle d'Aosta, Trentino, Emilia Romagna, Tuscany, Umbria, Lazio, Marche and Friuli-Venezia Giulia region in which it is still fairly widespread. The polenta is also traditionally cooked in the mountain areas of Abruzzo even if not considered staple food there.
The most used cereal for its basis is corn that was imported to Europe from the Americas in the fifteenth century which gives it the yellow color characteristic.
Previously polenta was darker because as pelled or rye was used for the production and even buckwheat imported from Asia.
The first maize crop documented in North Italy goes back to Lovere, Val Camonica, by the noble Pietro Gajoncelli, which, in 1658 apparently had imported the first 4 grains of corn from the Americas.
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