This post is also available in: Italian

Tanni are a particular type of rapeseed broccoli and the raw vegetables are cooked in a pan with plenty of oil, garlic, salt and very little water. Tradition also calls for a bit of chili.

Polenta is made with maize flour, preferably large grain, and when it is cooked it is then poured into the traditional wooden “scife” (plates). The cooked Tanni is spread over the polenta.