5 anecdotes about “COTOLETTA ALLA PETRONIANA”
did you know that?
1. The “secret” broth
Unlike the Milanese cutlet, the Bolognese cutlet requires the use of broth. A curious anecdote tells that
Once upon a time, Bolognese chefs used to soak the cutlet in broth to soften it, a trick that transformed a simple dish into a sumptuous experience. The broth had to be of high quality, like the one prepared for tortellini, made with beef and chicken.
2. A dish for the rich
Although it is widespread today, the Bolognese cutlet was once reserved for the wealthiest. The use of raw ham and Parmigiano Reggiano made it a dish for the elite. It is said that it was only served on special occasions or to the most important guests.
3. The challenge with the Milanese
There is a small historical rivalry between the Bolognese cutlet and the Milanese one. The people of Bologna claim that theirs is superior in complexity and richness of flavour, thanks to the addition of ham and cheese. It is said that in the past the two dishes were compared at the banquets of the noble families of northern Italy.
4. The origin of the name “petroniana”
The term “petroniana” derives from San Petronio, the patron saint of Bologna. This link between cuisine and religious tradition demonstrates how the cutlet is rooted in Bolognese culture. Being a delicious dish, it was often associated with the great city festivities dedicated to the saint.
5. A recipe “at risk
In the 60s and 70s, the Bolognese cutlet risked falling into oblivion, as many trattorias began to prefer simpler and quicker dishes to prepare. Fortunately, thanks to the tenacity of some Bolognese innkeepers linked to tradition, the dish has made a comeback and today represents one of the gastronomic symbols of the city.
Credits: l Ristorante Al Cambio
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