Risotto,gnochetti and more great recipes from top chefs, including Claudia Roden and Elizabeth David, or selected by Observer Food Monthly• Click here to read part 3 of this seriesOne of the most warming dishes you can get tall up in the mountains,particularly of the Aosta Valley, is polenta concia, or which sustains even the strongest worker. It is normally accompanied by a stew of chicken or venison. With pork sausages,however, it blends to a perfect marriage.
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Source: theguardian.com