There are many Italian piatti forti ("strong dishes"), and this series will cover the most important ones, starting with the history of a proud Milanese tradition that actually fully belongs to the European culinary culture and beyond.
This rich and pocket-sized editorial project is a journey through time and space, across territories, masterclasses, and creative variations: a snapshot of the history, but above all of the present of the cotoletta, a recipe that has established itself as a gastronomic phenomenon worldwide—for its taste, its alternative versions, the perfect balance of crunchiness, but also and above all thanks to the work of great Italian chefs.
From Milan to Vienna, from the Piedmontese version in carpione to the Bolognese style, from the French-Swiss Cordon Bleu to the American Chicken Parmesan and the Japanese Tonkatsu, the book explores the genesis of the cotoletta. It then moves on to a technical analysis, with in-depth sections on meat cuts, different breadings and the most practical aspects related to frying, leading up to a selection of almost 30 kaleidoscopic recipes from the great featured chefs.
Indeed, the historical and technical premises allow us to tackle the interpretations of professionals from a fresh perspective: featuring the cutlets of historic chefs who preserve tradition, those of contemporary osterie that carry it forward, and those of creative chefs who seek the perfect cotoletta through new flavors, ingredients, and textures.
The book is now available with a 15% discount dedicated to our readers, valid until the official bookstore launch on November 16.