Cotoletta alla bolognese
From Wikipedia, the free encyclopedia
Alternative namesPetroniana
CourseSecondo (Italian course)
Place of originItaly
Region or stateBologna, Emilia-Romagna
 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]
