The crown jewel of Piedmontese cuisine has a little something from everyone, for everyone.

  • A scant pound (400 g) veal sweetbreads
  • A scant pound (400 g) veal spinal column morrow, what is called filone in Italian
  • 2/3 pound (300 g) veal brains
  • 2/3 pound (300 g) veal fillet
  • 1/2 pound (200 g), or even a little less bull testicles
  • 1/2 pound (200 g) cock's combs
  • 2/3 pound (300 g) fresh porcini or chiodini mushrooms, cleaned and cut into fairly large pieces (use flavorful wild mushrooms, or mushrooms packed in oil that were rinsed in vinegar before being canned)
  • Vinegar, if the mushrooms are fresh
  • A small bunch parsley, minced
  • A clove of garlic, minced
  • 1-2 glasses zesty young white wine, e.g. Gavi
  • A half a glass of dry Marsala
  • 2 tablespoons of drippings from a roast (e.g. roast beef or pork loin)
  • Flour
  • Unsalted butter
  • A couple of bay leaves
  • Salt and pepper to taste