Polenta taragna, known in many areas as taragna, is a typical recipe from the Valtellina, Camonica Valley, and the valleys of Brescia and Bergamo. Its name derives from the tarai ("tarel"), a long stick used to stir the polenta in the copper pot in which it was prepared. Like other mountain polentas from Lombardy (for example, pulénta vüncia , polenta uncia , meaning greasy ), it is prepared with a mixture containing buckwheat flour, which gives it its typical dark color, unlike preparations from other regions, which use only one type of flour, resulting in a yellow polenta. Unlike oncia , in polenta taragna the cheese is incorporated during cooking. Let's now analyze the recipe for Polenta Taragna, typical of Valtellina, in Lombardy, where the polenta is made with water and buckwheat flour, as mentioned above. The name comes from the stick used to stir the polenta in the pot, called tarél: this was to prevent it from sticking to the bottom of the pot.