Also called sweet Varese, despite his rural origins, evidenced by the corn flour, is very delicate and elegant, perfectly accompanied by a cup of tea. It is traditionally baked in a fluted mold, but it's fine a common mold plum cake. From Lombard good, I ate several love polenta, but Giancarlo Comi, from "School of Pastry, traditional desserts," is one of the best.
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