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

With a very sharp knife to open in two, horizontally, the cutlets, holding you unite her from the part of the bone. To flatten the meat, introduces among the two edges of meat the fontina cut to fettine, salty, peppery and you close again the meat, gently beating, with the batticarne on the edges. You pass the cutlets in the flour before, shaking her because the superfluous one falls, then in the beaten egg and finally in the bread crumb, prememdolo with the palm of the hand to make him/it stick well. Fry her in the fire alive butter, to make her to gild from both the parts, then to moderate fire to do yes that, internally, cheese founds. Serve you her warm. Together with the fontina you can put also some thin plate of hypocrite.