Castiglione: "Castiglione" is a name of classical cuisine which designates certain classic cooking preparations (meat, fish), inherited from the "decorative" tendency of dishes under the Second Empire: small pieces of butchery are sautéed, placed on slices of eggplant sautéed in butter, topped with strips of poached marrow and topped with large mushroom heads, stuffed with risotto and au gratin; fish soles or fillets (plaice, whiting, etc.) are glazed with white wine...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.