Although to the appearance it could seem an easygoing dish, the best Petroniana cutlet, according to us, it the balanced one, the one who doesn’t want to be excessive in creams or savories. In this way, thanks to criterions such as the cleaning of the taste, we give life to a classification that rewards the most opulent but the most essential Petroniana cutlets too
An address particularly in auge at this historic moment, which has earned the confidence of Orthodox Bolognese. Among other things, for his epic petroniana at the moment, the best in the city.
With its impressive filling and the certainty of finding, of the cutlet, all the versions like the beef Wellington, of Petroniana cutlet Grassilli is still the king
The praise of stratification: crispy ham, delicate parmesan, fragrant breading, silky sauce, wise humid meat in broth. The Dandi strikes again!
High, crunchy, tender, succulent and very balanced in the sapid and delicate components; as if to say that power is nothing, without control, and we are sure that Davide Bendanti will understand what is meant
It's called "alla bolognese" because here, in fact, we are far from San Petronio: an overcooked cutlet, like the hand of who serves it