A slightly bitter liqueur from Emilia-Romagna made with green walnuts. These are traditionally harvest in late June in the early morning, when they still have dew on them, in time for the Feast of San Giovanni, and then macerated in alcohol with spices such as cloves and cinnamon, and lemon peel. The liquor is drunk after All Souls' Day as a digestif at the end of a meal.
"Veal chops with sage." The chops are pounded and fried and served with a sauce of white wine and sage.
"Veal chops with anchovy sauce." The chops are pounded and fried and served with a sauce of anchovies fried with garlic.
Chop. Often of veal, this is similar to a noisette cut about 4 cm (1½") thick. Most often found in Lombardy.
