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A favourite "spoon sweet", made special by the topping of wooland strawberries soaked in Italian orange liqueur

We had a menu of seasonal Bologna classics like this one on this class.

My cooking class guests love this Bologna favourite much as the locals do

Pork chop on the bone dipped in egg, cream and grated Parmigiano-Reggiano before breading. Then pan fried in butter till crisp and golden and only at that point topped with a wafer thin slice of good salt cured prosciutto, a few thin P-Reggiano shavings and a dab of cream. We added a few tablespoons of home made broth and covered the pan leaving it on low hear for a couple of minutes. The broth is absorbed by the bottom half of the Cotoletta and the steam created in the pan melts the cheese and mixes it with cream for a tasty topping. All the best of Bologna in one dish!