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Verona (Italy)
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Main course
Meat
Food Flavour DNA
Nutritional Values
640kcal
25gProtein
80gCarbs
28gFat
5gFibre
350 gServing
* Per serving · 350 g. May vary.
Sopressa with Polenta
How to order / say it
Say it
Sopressa e Polenta — [so-PRESS-ah eh poh-LEHN-tah]
Order
I'd like the Sopressa e Polenta, please.
Locally
Vorrei la Sopressa e Polenta, per favore.
Say locally
Cured pork sausage served with creamy polenta.
Why try it?
This dish highlights Verona's tradition of charcuterie and the staple use of polenta, reflecting the agricultural bounty of the Veneto region. It represents a historic culture of preservation and hearty eating.
How it tastes
The sopressa is savory and aromatic, with a rich and salted flavor that’s perfect when paired with the smooth, mildly sweet polenta. Together, they create a balanced and sumptuous meal.
Origin & History — first documented: 1700
Sopressa is a centuries-old sausage product from Verona's countryside. Along with polenta, it was a staple for farmers needing nutritious, lasting food through the winter months, celebrated in regional food festivities.
Recipe
Ingredients
- 🥩 200 g sopressa
- 🌾 200 g polenta
- 🥕 800 ml water
- 🧂 1 tsp salt
- 🫒 2 tbsp olive oil
Method
- 1 Heat water and salt until boiling, slowly add polenta while stirring.
- 2 Continue stirring until polenta is thick and creamy, about 30 minutes.
- 3 Slice sopressa and lightly grill in olive oil.
- 4 Serve hot polenta topped with grilled sopressa slices.
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