just returned from a two week trip to Rome, Florence, Milan and Bologna. I am going to post a trip report in a bit (I am in the process of writing it). Anyway, we had some amazing food and I have a question about costolette alla bolgonese (or is it cotollete?). It is the veal or pork (had pork at Da Cesari) cutlet with prosciutto and cheese. My question is what kind of cheese do they traditionally use? I had it 2x in Bologna but could not identify the cheese.
Or if anyone has an entire recipe, that would be good too. I have searched the net but no luck as of yet.
Any help is greatly appreciated.