Learn to Make the Perfect Organic Polenta

First step: get to the Mill of Bruzella

The rustic surroundings of Bruzella in Ticino hide a charming local gem: Mulino di Bruzella. Initially an ancient watermill on the Breggia river, it has been restored and working since 1996. Take the old mule track from Bruzella cantonal road and you will reach the mill in just about 15 minutes. 

Once there, prepare for a compelling display of machinery: follow the water as it flows through the irrigation ditch, the large iron cassette wheel, the hopper and the buratto. 

The water-activated wheel at Mulino di Bruzella © Mendrisiotto Turismo/Milo Zanecchia

Make Polenta just like they Used to

Now that you're fully immersed back in time, you're ready to get into chef mode and cook some fresh polenta using ancient preparation techniques.

It all starts with a special local maize, the Rosso del Ticino. Once it is stone-ground, you put it into a copper cauldron and mix. As simple as it sounds, you need expert advice to get the polenta right and luckily you're at the right place to do so. 

Stone-ground flour for the perfect polenta © Mendrisiotto Turismo/Milo Zanecchia

If you don't have a watermill at home to put all this into practice, rest assured: you can buy polenta flour at the mill. 

After time in the kitchen, take some time to discover the mill's secrets, hear stories and anecdotes of rural life in the valley, and get a taste of rural civilisation in the Ticino area.