As soon as corn was imported from the Americas to the Bergamo plains, the grains found a fertile soil to grow in, and capable hands to cook one of the best local dishes: polenta.
Thanks to the powerful rogge crossing town, a three-millstone watermill was erected in Stezzano in what is called Via Piave today (formerly via del Mulino and Via Esterna del Molino). This was where the yellow flour to be boiled in a cauldron over low fire was ground.
Polenta was a perfect complement to main dishes, but was also served sugared and dipped in milk.
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