Cotoletta alla bolognese
Cotoletta alla bolognese with black truffle | |
| Alternative names | Petroniana |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Bologna, Emilia-Romagna |
| Associated cuisine | Italian (Emilian) |
| Main ingredients | Veal, ham, Parmesan |
| Ingredients generally used | Eggs, flour |
| Variations | Truffles |
| Similar dishes | Cotoletta alla milanese |
Cotoletta alla bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a variety of cotoletta (veal cutlet preparation) from the city of Bologna, Italy.[1][2] It is also known as petroniana, after Petronius, a fifth century bishop and the patron saint of Bologna.[3]
The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.[4]
See also
References
- ^ "Cotoletta alla Bolognese". Accademia Italiana della Cucina (in Italian). Archived from the original on 2019-07-03.
- ^ "Cotoletta alla Bolognese, the Delicious Recipe". La Cucina Italiana. 26 March 2020. Retrieved 18 June 2024.
- ^ Berardino, Sabino (2017-07-03). "La cotoletta alla bolognese ovvero la "Petroniana" eretica di Lucia Antonelli – Taverna del Cacciatore – Castiglion dei Pepoli (BO)" [The Cotoletta alla Bolognese or the heretical "Petroniana" by Lucia Antonelli - Taverna del Cacciatore - Castiglion dei Pepoli (BO)]. Luciano Pignataro Wine & Food Blog (in Italian). Archived from the original on 2020-08-05.
- ^ "La vera Cotoletta alla Bolognese" (in Italian). Archived from the original on 2019-07-03. Retrieved 2021-10-26.