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A sort of polenta taragna (soft polenta with freshly hulled buckwheat and cheese) from Valtellina, it is made in Val d'Arigna. This polenta, without a doubt nourishing, is produced with boiled and squeezed potatoes, black flour, a handful of corn meal; this combination of flours and potatoes is then cooked in neat and seasoned with a lot of semi-fat cheese. It was traditionally produced by the shepherds in the periods of summer mountain grazing activity.

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