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TOC is a typical dish of the historical tradition of Bellagio based on polenta with the addition of butter and cheese.
Consider it as if it were a creamy polenta, a variant of the traditional dish of Lombardy, which thanks to refined techniques turns into a creamy paste to eat with your hands.
TOC is not only an excellent dish, but also a strong element of social aggregation. And 'in fact is is an excuse to socialize and enjoy something together this delicacy today as they did back in the past and the traditions of past centuries. Everyone gathered around the pot that unites and warms the hearts of these families.
One eats with the hands and wooden spoon, knives and forks are banned, and extracted directly from the pot in small amounts each time.
It then makes the desired shape with your fingers even because it is not greasy and does not burn and you will see that once you start you will not want to quit.
The preparation starts from a base of polenta itself, to which we will gradually add butter and cheese, until the desired consistency is achieved, that only a good "tocchista" can recognize.
It 's a delicate procedure, especially since the temperature must be monitored constantly and you can forget about technological measuring. Even during the preparation, only the use of the is allowed when touching the compound.
The ideal combinations vary, we suggest that with Missoltini, ie dried shad, typical of the lake, and the alternative is served with salami. The choice is yours.
A final touch of creativity, to end a meal together, is to clean the pot with roughly the wooden spoon, leaving some residue of Toc and its perfume, and add red wine, gin, brandy, cinnamon, cloves and apples into small pieces.
What comes out is "Regell" and here ends the Bellagio tradition that recalls the words of Mum and Dad (and the concept of the family), which is lit with a flame that evokes strong emotions at the time of this closing ceremony of the making of the Toc dish.
An almost primitive rite of conviviality, in which everyone huddles around the table and makes it an unforgettable Toc experience, made from food, passion and love stories.
Source : Le vie del gusto, Orobie.
Photo Marco Mazzoleni (+) Mario Tacchi