At Lia and Ugo's....a seasonal meal, served with grace and style. Lia is from the Veneto, not Venezia proper, but the foothills, and she says that instead of bread, the starch at every meal was polenta, prepared by her nonna.
A starter of ovoli salad - a delicate mushroom sliced very thin and mixed with mandolined celery and shavings of parmiggiano, dressed in a lemon and olive oil dressing.... subtle and seasonal.
Sauteed funghi porcini and a sort of veal stew served with polenta. This polenta was integrale so had a hearty grainy taste. Lia said she cooked it for one hour in a heavy bottomed pan, stirring only occasionally until the very end as the last of the water is absorbed.
The main attraction!
Then gorgonzola dolce, cremosa - rich, buttery without the bite of an aged blue cheese
Atop....polenta!
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