Polenta with Porcini and Speck

Polenta with porcini and speck fully represents the mountains and is quintessential Trentino.

– Chef Michelino Gioia, Il Pellicano

Ingredients (for 4 people)

For the Polenta

220 g Storo polenta

800 g water

200 g milk

30 g herb-infused olive oil

100 g butter

Salt and pepper

For the Mushrooms

500 g Porcini mushrooms

20 g extra virgin olive oil

1 clove of garlic

A few parsley sprigs and thyme

100 g white wine

Salt and pepper


4 thin slices of Trentino speck IGT



Add water, milk, olive oil and a pinch of salt to a saucepan. As soon as the liquid comes to a boil, slowly add polenta, initially stirring the mixture with a whisk and then, as it begins to harden, use a stiff wooden spoon. Cook for about 25-30 minutes, constantly stirring the mixture. Once the polenta has cooked, remove from heat, add butter, season with salt and pepper, and serve.

Porcini Carpaccio

Choose fresh* porcini mushrooms with an excellent consistency so that slicing is smooth.  Clean the mushrooms using a brush, a small knife (for the stem) and then use a wet paper towel to remove any soil residue. Once porcini have been cleaned, cut into strips, and season with salt, pepper, extra virgin olive oil and chopped parsley and thyme.

*For a delicious substitute to fresh porcini, try porcini sott’olio (porcini preserved in olive oil).


Julienne into four thin strips.

Composition of the dish

Spoon the polenta onto your dish. Place porcini carpaccio on top of polenta and add the thin slices of speck. For a garnish, add some dry polenta wafers.

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