This bread in Scotland used to be baked on the eve of the feast of St. Michael, on September 29, when all the grain was removed. Bread was traditionally baked by the eldest daughter in the family from the grains of the fresh harvest. A mixture of different grains was used for “Struan”: rye, oats, barley, wheat. The grains were pre-ground and soaked in water or milk. Then they baked bread, and in the morning they carried it to the church to receive the blessing of the priest, who asked St. Michael for a plentiful harvest.
You don’t have to go to Italy to appreciate Italian cuisine. You can cook according to Italian recipes at home. “They say about the famous Italian dish called polenta that it can transform like Cinderella in a fairy tale by Charles Perrault: during the day it is a simple rustic dish, in the evening it is an exquisite culinary masterpiece. The main thing in it is corn groats or flour” (Quote). Today I will cook polenta with chard and cheese.