Storo, polenta capital: polenta makers compete against each other and the village fills with flavors
Thousands of visitors are expected from all over Trentino, Lombardy and Veneto.
2It is the first of the events dedicated to Trentino autumn products
3The challenge between the "Polentèr" with 5 different types of polenta on the plate
4Out of competition: Vicenza-style cod, fried polenta, braised meat and roasted chestnuts
Anticipation is growing in the Chiese Valley, and especially in Storo, for the polenta-fueled challenge scheduled for next Sunday, October 4th, between Trentino's polenta makers, who will compete for the Ramina d'Oro title at the eleventh edition of the Polenta Festival. For two days (Saturday afternoon, the conference "Land, Livestock, and Mountains: What Future?" will take place at the Agri '90 headquarters, followed by a welcome dinner in the evening, featuring spit-roasted polenta), the squares and narrow streets of the ancient village of the Chiese Valley, a place known throughout Italy and Europe as the "caput mundi" of polenta, will be filled with colors, aromas, and flavors.
As in previous editions, this year's event is expected to draw thousands of visitors from across Trentino, neighboring Lombardy, and Veneto. Gourmets will have the opportunity to sample, in addition to various types of polenta, the delicacies of traditional Trentino products, accompanied by the musical accompaniment of a dozen accordion players who will roam among the tables, livening up the event with their timeless melodies. The Sandrigo Pro Loco has also confirmed its participation—a highly anticipated return after last year's success—which will offer authentic Vicenza-style cod prepared according to the recipe codified by the Venerable Confraternity of Vicenza-style Cod.
It is the first of the events dedicated to Trentino autumn products.
The Storo Polenta Festival—an event inspired by the "Polentiadi" festival in Poreč, which many restaurants in the Chiese Valley had previously participated in—marks the start of a series of events dedicated to Trentino's characteristic autumn products. The Storo Polenta Festival is organized by the Storo Pro Loco, led by its new president Mario Berti, in collaboration with Agri '90, the agricultural cooperative led by President Vigilio Giovanelli, who this year celebrates his 36th anniversary at the helm. Fifteen years of intense activity have marked the development of the district, expanding the agricultural area and promoting typical local products.
"We began in the Lower Chiese area," Giovanelli explained, presenting the program for the 2026 edition of the Festival, "with corn, wheat, and potatoes, and then expanded our scope to include the ancient vineyards and orchards of Valsugana and the Giudicarie Esteriori, particularly thanks to our collaboration with Copag - Cooperativa Produttori Agricoli Giudicariesi, based in Dasindo. Today, Nostrano di Storo, the corn from which the flour is made, originated in the Storo plain and has reached national and international markets. Yellow flour, along with white flour and buckwheat, represent an outstanding part of our basket of typical products, of which our farmers can be proud."
The "Polentèr" challenge with 5 different types of polenta on the plate
While Saturday, October 3rd, will offer a preview of the Festival, the most anticipated highlight will be Sunday, October 4th, with the "Polentèr" challenge, when five different types of polenta will be served at various stations.
Piazza Unità d'Italia - Polenta Carbonera, prepared by the Polènter of Storo.
Piazza Lucillo Grassi - Polenta Macafana, prepared by the Pro Loco of Cimego.
In Piazza Malfer - Potato Polenta, prepared by the Polènter Valle di Ledro.
At Malfer - Polenta and Turnips, prepared by the Pro Loco of Bondo.
Crossroads of Via Battisti - Polenta and molche, prepared by the Polenta and Mortadella Committee of Varone.
Out of competition: Vicenza-style cod, fried polenta, braised meat and roasted chestnuts
Samples and tastings of some traditional dishes will be offered outside of the competition: in Piazza Grassi, polenta and salami with cream prepared by the Storo Missionary Group. In Piazza Europa, fried polenta prepared by Agri '90. On Via Marconi, at the intersection with Via Roma, polenta and wild boar, a dish prepared by the Brione Pro Loco. On Via Roma, polenta and cod, a welcome return, prepared by the Sandrigo Pro Loco. In Piazza Europa, polenta and braised meat, a dish prepared by the Friends of the Nativity Scene Association of Lodi, who organize the annual Polenta Festival in the casemates within the picturesque medieval walls of Pizzighettone along the banks of the Adda River.
And more: in Piazza Grassi, the products of Gastronomia Armando Corradi of Daone (spice-roasted chicken, shanks, roasts, kebabs). In Piazza Europa, roasted chestnuts prepared by Agri '90 and, last but not least, strauben and crepes prepared by the Rural Women of Bleggio. The day will conclude with the awards ceremony for the SpaventaPasseri competition and the announcement of the winners of the eleventh Polenta Challenge with the awarding of trophies. Raise your glasses. Cheers!
