Dish
Tartelletta di Polenta di Storo con Stracchino, Ragù di Nocciola, Latticello Croccante e Miso di Pan Brioche
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Daini Macelleria e Affini · Arzignano
The story
The tartelletta di polenta di Storo con stracchino, ragù di nocciola, latticello croccante e miso di pan brioche is a modern Italian dish served at Daini Macelleria e Affini in Arzignano, Italia, created by chef Francesco Zini. Polenta di Storo, a slow-cooked cornmeal from Storo in Trentino, provides a rich, creamy base. Stracchino, a soft, tangy cow’s milk cheese from Lombardy, adds a velvety contrast. Hazelnut ragù lends earthy depth, while crispy buttermilk introduce a crunchy textural counterpoint. The miso di pan brioche—a fermented paste made from toasted brioche—adds umami and sweetness, tying the elements together.
A great version balances the polenta’s creaminess against the cheese’s acidity, the nutty ragù’s richness, and the brioche miso’s savory-sweet funk. The latticello croccante must shatter cleanly, and the hazelnuts should be toasted just enough to avoid bitterness. Regional variations might substitute other Italian polentas (e.g., from Valsugana) or cheeses (e.g., gorgonzola). The dish reflects a trend of combining local Trentino ingredients with innovative fermentation techniques, as seen in Zini’s work at Daini Macelleria e Affini, where butchery and fine dining converge.
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What creators say
Highlights from 1 creator review of Tartelletta di Polenta di Storo con Stracchino, Ragù di Nocciola, Latticello Croccante e Miso di Pan Brioche.
Damini Macelleria e Affini is the only Michelin-starred butcher shop in Europe, a true paradise for meat lovers where tradition and high gastronomy merge perfectly, offering an incredible experience from the amuse-bouche to the desserts.