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Local cuisine of Polesine

Polenta e osei (polenta and fowl)

Difficulty: medium

Preparation time: 45 min

Ingredients: 12 sparrows or quails, 100 gr. oil, rosemary, sage, bay leaves to taste, 70 gr. white wine, 50 gr. brandy, 150 gr. smoked bacon, 80 gr. polenta flour, water.

Method: Bake the fowl in the oven with the herbs, the bacon, some white wine and brandy. Make the polenta. Serve the fowl, hot on top of smooth polenta and garnish with the slices of crispy bacon.

Wine matching: Valpolicella. Produced in the province of Verona, with Veronese corvina, rondinella, molinara grapes. The wine's colour is ruby red, its fragrance vinous and its flavour dry with a slightly bitter aftertaste. To be served at a temperature of 18°.

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