For the first time in Campo Grande, Italian tradition became a spectacle during Fenasul
To the sound of “La Bella Polenta”, which translated describes the process of planting corn, producing the dish and the time it ends up in the pot, the family from Espírito Santo held “Tombo da Polenta” for the first time in Campo Grande. The spectacle that turned into a cauldron with 80 liters of the delicacy took place on the first night of the 13th edition of Fenasul (Feira de Produtos Gaúchos) and will be repeated this Sunday (7), at 20pm.
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With the help of three men and reinforced chains, the giant casserole was spilled in a true show of Italian tradition. The large pot is a replica of those used in grandmothers' kitchens in Italy and in homes where families still maintain the custom.
The Polenteiros group from the city of Alfredo Chaves, in Espírito Santo, was invited to display the polenta in Campo Grande. Rosa Maioli explains that Espírito Santo was the first state to receive Italian immigrants and that polenta, a typical dish from the northern region of Italy, was the recipe that fed the Italian colonizers in the first years in Espírito Santo lands.
“It’s a tradition of our ninths and ninths and it’s a food that sustains. To celebrate and celebrate, food comes first”, he points out.
Most anticipated moment of the night. (Photo: Henrique Kawaminami)
But why do I fall?
By tradition, the person who prepared the polenta for the family was always the matriarch. After the food was ready, the mother would stand at the end of the table, place the polenta on a cutting board and divide the food.
The base is corn flour – cornmeal – and the recipe represents a ritual and symbol of family unity.
In Campo Grande, “Tombo da Polenta” is a party in itself. The public gathers around and fights for a place to get a photo of the show. At the end, the typical food was served to the Fenasul public.
There is no exact calculation for the recipe, as according to Edimar Vaneli, it depends on the style of polenta. To eat with the Bolognese sauce, which was the case this Friday, the mixture must be wet.
For the event's debut, more than 80 liters of polenta were made, mixed with five kilos of cornmeal. Edimar points out that when you want to make polenta for cutting, you need twice as much cornmeal. The cauldron came directly from Alfredo Chaves.
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By Danielle Valentim/Campo Grande News
