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

Soffriggere the lard minced in a containing saucepan the butter, the onion, the carrot. When the minced one will have taken color to add the fegatinis, the ground one and to fall through with the white wine. To loosen the assembled of tomato in the broth and to unite to the meat. Regular of salt and pepper and lasciar to cook now covered to low flame for 1. Dopodiché to add the dry mushrooms, previously softened in water and the milk. To continue so the cooking for other 30 minutes. To boil the sfoglies of pasta to the egg and to leave to drip her. To butter a baking-pan, to stretch you a layer of pasta to the egg, to cover with bechamel and juice to dust with parmesan cheese. To continue thin to exhaustion of the ingredients. Lasciar to rest for at least 7 hours. To cook in oven to 200°C for mezz'ora. To serve warm.