Toc is a winter typical dish in Bellagio area, the farmers used what they produced: flour, butter and cheese made from the milk of their cows. Toc was a rich dish – given the remarkable quantities of butter and cheese that is necessary and suitable for celebrating special occasions. The cauldron was placed at the center of the hall and the guests sat around it in a circle, as is still done today.
Toc – The recipe: 200 grams of butter, 200 grams of cheese and half a liter of water per person; further, local corn meal should be used. Moderating the heat is fundamental so the polenta doesn’t stick to the cauldron.
When it is cooked, add the butter then the cheese, cut into pieces, and blend them little by little, and stirring continually with the rodech. It’s not an easy preparation; only an expert can do it well.
Once it’s eaten, and the cauldron is emptied, move on to the preparation of the ragell. The basic ingredient is red wine to which is added: cinnamon, cloves, nutmeg, sugar, orange and lemon zest and an apple cut into pieces.
The fact that the cauldron isn’t perfectly cleaned is curious the leftovers of Toc get left in, which will give a characteristic taste.
The Toc Maestro then puts the cauldron back on the fire with the wine and spices and at that point creates a scenery effect of a cauldron in flames.
If you are in Bellagio you can’t miss to try Toc and its ritual!
Some typical restaurant can cook Toc and ragell – only booking it in advance (at least for 6 people) – or a Toc Maestro can prepare a local dinner just for you at Nenè Kitchen.
We can help you to book a local product of Bellagio! You will love it, both for taste and for the sharing experience!