Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

You fence the meat with some listarellas of bacon, put her/it in a terrina with the vegetables cut to bits and the sacchettino with the aromas and the spices; you pour the barolo, you cover with a dish and you allow to marinate (around one day), covered, in fresh (not in the refrigerator) place, sometimes remixing. In a casserole soffriggete in the butter the remaining minced bacon, browns then the drained meat and slightly floured, versed therefore all marinates her and courses to excitement; after about ten minutes to remove the sacchettino of the aromas, salty, you cover and courses to fire cooking low. You remove therefore the meat and hold her/it to the warm one, you pass the juice in the passaverdure, put again him/it on the fire, thicken him/it, regulate him/it of salt and sprinkle him/it with the brandy. After a few minutes of excitement pour him/it to you on the affected meat and you serve with polenta or mashed potatoes.