side of Maiale,
PROCEDURE: As a “practice” there is that of the preparation of the common polenta. When the polenta is cooked, in the copper pot is made a sautéed mixture in the black pan which consists in having roasted diced bread, together with “flank” of pork salt and pepper. Turn it all over for a few minutes, pour it over the pastry board and eat without other ingredients.
Recipe to accompany with a bottle of Brunello di Montalcino Beatesca.