SO WHAT IS THIS:

TOC

It’s the oldest traditional festive dish of Bellagio, made of polenta cooked with butter and cheese, whose recipe has been handed down through the generations and is exactly the same as the one the farmers used to follow using the products of their land. To respect this tradition, Luigi gives his clients the chance to make reservations in advance in order to taste this dish, since its preparation requires a considerable amount of time.

The only modern touch is the electric hook used to stir the polenta, which makes cooking less tiresome,
and the special spoons made by Luigi. The first set belonged to his great grandfather and so, over four generations, the type and style of this hand-made spoon has undergone change, making it a part of our local culture, as the dish it is used with. The flour we use is made nearby, ground at the stone mill of Molino di Fausto Sancassani, just as the butter and the low-fat cheese that come from the local cheese factory of Bellagio.

PORTATA A COTTURA LA

polenta

ingredients are added and slowly blended in, which takes another hour or so. In the dining room a circle is made around a holed table, where the caldron is placed, and the guests

receive each a wooden spoon with which to serve themselves a toc
of polenta. Then they must use
their hands to shape the polenta into small bite-size balls to eat. The secret lies in the polenta being hot yet not scorching, well-dressed yet not greasy. The consistency must be that of a cream and the desire
to eat it bit by bit very strong. After ten minutes, traditional side dishes are served: grilled missoltini (dried agone fish) dressed with oil and vinegar, traditional cured meats
and stuffed boiled chicken, just like grandma would make it. When there is a little toc left over in the caldron, it gets heated again to prepare ragel, an after dinner drink served hot and made with red wine, sugar, cinnamon, cloves, and orange zest.

iN THE END:

This ceremony ends with a dessert, the Miascia pie, another ‘poor man’s’ dish belonging exclusively Flora prepares it and it’s impossible to know the recipe because the ingredients aren’t used in precise amounts. “I rely on what I see, according to how ripe the fruit is and how the dough feels in my hands. The ingredients? Both all-purpose flour and cornmeal (the same used in the toc recipe), bread, baking powder, fox grapes grown on our trellises, apples, figs, and walnuts.”

CON COSA

lo si serve

This dish, which Luigi still serves in his restaurant, is so special that its preparation is truly an event and a ritual, one that keeps local tradition alive

COME SI MANGIA

El TOC

To respect this tradition, Luigi gives his clients the chance to make reservations in advance in order to taste this dish, since its preparation requires a considerable amount of time.

The only modern touch is the electric hook used to stir the polenta, which makes cooking less tiresome,
and the special spoons made by Luigi. The first set belonged to his great grandfather and so, over four generations, the type and style of this hand-made spoon has undergone change, making it a part of our local culture, as the dish it is used with. The flour we use is made nearby, ground at the stone mill of Molino di Fausto Sancassani.