Chestnut Polenta with Fried Biroldo


The dish that we present today is a polenta made with Chestnut Flour accompanied by biroldo fried; is a typical dish of our country Gombitelli, in which the chestnut flour was the staple for centuries, along with biroldo, cured meat always produced in Gombitelli.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Chestnut Polenta with Fried Biroldo

Polenta made with Chestnut Flour accompanied by biroldo fried and deglaze with the wine.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course second dish
Cuisine tuscany
Servings 4 peoples


chestnut polenta

  • 1 l. water
  • q.s. salt
  • 350 gr. Chestnut flour
  • 1 spoon oliv oil extra virgin


  • 200 gr. Biroldo
  • 2 spoons oliv oil extra virgin
  • 1 glass wine white


chestnut polenta

  • Boil the water, salt and put 1 tablespoon oil; slowly add the flour, stirring vigorously to avoid lumps.
  • Cook for 30 minutes, adding water as needed, 40 minutes is even better, stirring constantly.

biroldo fried

  • Put 2 spoons of oil in a frying pan and sauté the diced biroldo for 3 minutes.
  • Deglaze with the wine and let evaporate.


  • Place on plates and serve hot.
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