During the traditional festival of Sant’Antonio Abate, in January in Sermoneta, you can enjoy golden polenta cooked in the old wood-burning ovens, inside large copper pots that enhance its flavour. Here January is still a cold month and the polenta warms the soul, with its tasty sausage sauce and excellent local wine. The polenta festival takes place for four Sundays following the Sunday after the feast of the Portuguese saint, patron of the rural world, to whom traditional sweet breads are consecrated. But why is there polenta south of Rome? It appears that the tradition dates back to 1503, when Guglielmo Caetani, appointed as the local sire, brought back a seed of corn from his long exile in Mantova and planted it with amazing results. Since then, the tradition has continued uninterrupted, attracting more and more visitors every year, eager to eat well and celebrate.