CourseBocconcini d’asino al Curtefranca
Introduction
This unusual main course of donkey meat, with lots of taste and steeped in tradition, is typically served at lunch on cold winter holidays, and is rarely missing from the menus of traditional trattorias. Excellent with some hot steaming polenta.
Pairing wine
Curtefranca Rosso (Barone Pizzini)
Recipe
Recipe by Osteria Al Bianchi – Brescia
