Technically this gelato isn’t ‘polenta’ ice cream, but it’s made with corn flour. But when I was in Torino, Italy last year, a local gelateria was making what they were billing as a ‘polenta’ gelato, using farina bóna.
So if you want to argue with an Italian chef, you’re welcome to. After tangling with puzzling bureaucratic paperwork for a disproportionately-large chunk of my days lately, I’m happy to just accept what people say, and no longer question the how’s and why’s. (Like when I got a customs bill for an unsolicited delivery last week that had a tax on the tax. To preserve my sanity, I’ve stopped trying to make sense of those kinds of things anymore.)
Plus “Flour Ice Cream”, somehow doesn’t have the same appeal.
I was happy, at long last, to get around the making gelato from this unusual ingredient that I picked up during the Slow Food event I’d attended. Unlike the derision* that similar events like this draw elsewhere (which was why I always avoided going), Monsieur Skeptic went with an unusually-open mind and was thrilled to discover so many unusual and nearly-extinct food products that the Slow Food Foundation is working to keep alive.
Farina bóna is deeply-roasted corn, ground into flour, which was produced in villages, such as Vergeletto, in Switzerland, which had just 90 inhabitants.
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