It's a typical dish of the Bellagio area and it isn't a “normal” polenta, but it's “uncial”. It comes from an old familiar rite. The “tucc” comes from “tucà” that in dialect means “to touch”, in fact people take the polenta by hands. The Regell is a boiled wine. People eat the “tucc” sitting in a ring, around the cauldron that is laid on a chair. Everyone takes a bit of polenta with a wood spoon and bring it to the mouth with the hand, after having made a little ball. The tucc is a main dish, very rich and with many calories. The best wine for the tucc is a “barbera”. 

 

The season: autumn – winter - spring 

Preparation time: 2 hours 1/2 

Serves: 6

   

Ingredients for the tucc 

700 gm. yellow flour 

1,2 kg. Low fat “mountain” cheese – half maturing 

800 gm. butter 

3 l. water 

1 spoon of oil 

salt

  

Ingredients for the regell: 

red wine (1,5 l.) 

lemon rind 

1 apple 

3 cloves 

1 piece of cinnamon

  

Method: 

Prepare the polenta in the cauldron, pouring the yellow flour in the salted water, add oil, always stiring with the special wood stick for polenta. After about 45 minutes, add, always stiring, small quantities of cheese and small quantities of butter until finishing these ingredients and obtaining a perfect consisting without lumps. Cook for other 30 minutes and serve it. When “tucc” is finished, put again the cauldron on the fire, with the rest of polenta all around and pour the two bottles of red wine. Add sugar, cinnamon, cloves, the apple cut in small pieces and the lemon rind. Boil it for a quarter and serve it warm.