Golden pork filets on bed of green chicory, Modena balsamic vinegar reduction and crispy Furlotti Pancetta.


For 4 people

  • 250 g of pork filet

  • 12 slices of Furlotti normal Pancetta roll

  • 2 bunches of green chicories

  • 2 handfuls of breadcrumbs

  • 2 eggs

  • 1 small white onion

  • 2 cloves of garlic

  • 1 drop of brandy

  • Oil Peanut

  • Extra virgin olive oil

  • Modena balsamic vinegar

  • Rosemary, sage, mint, fresh oregano, basil

  • enough salt and pepper


  • Cut the filet pork into thin slices and beat it with a meat mallet. Season with salt and thinly slices white onion, two cloves of garlic, rosemary, sage, mint and fresh oregano.
  • Beat the eggs in a bowl with a bit of brandy, enough salt and pepper.
  • Fry the slices of Pancetta in a frying pan with a drizzle of extra virgin olive oil until they become crispy. Spread them on a sheet of absorbent paper.
  • Finely cut the green chicories with a knife, spread on four plates, add a drizzle of extra virgin olive oil, enough salt and pepper.
  • Dip the slices filet pork in egg and breadcrumbs and fry in abundant peanut oil until golden. Lay them on a sheet of absorbent paper.
  • Spread the golden slices filet pork and crispy Pancetta on a bed of chicories, decorate the dish with slices of fresh tomato and a sprig of rosemary.
  • Wash it all down with a drizzle of Modena balsamic vinegar reduced (vinegar boil in a pan with a enough pinch of pepper and salt and half spoon of sugar until it becomes thick).


  • Chef: Francesco Bigliardi

    Trattoria-Osteria Masticabrodo
    Strada Provinciale per Torrechiara, 45A
    43010 Pilastro PR Italy

    Telefono: +39 0521 639110

    Masticabrodo restaurant is located in the countryside, a few kilometers from Parma, near the Torrechiara Castle. Ida and Francesco make you feel at ease the customers who choose this restaurant for attention to detail and the almost maniacal passion for the raw material.
    A simple cuisine that follows the seasons and uses only the best raw materials, such as Parmigiano Reggiano, Prosciutto di Parma, Salame Felino and Pancetta.
    Handmade Anolini and Ravioli are the flagships of Francesco. When the weather permits you can dine outdoors in a lovely garden.


  • Sauvignon Blanc