Salumi misti (salame piacentino, pancetta, coppa) con la burtleina, simile al gnocco fritto, vale a dire una frittellina di farina bianca fatta solo con lievito di birra acqua e sale, e fritta nello strutto. (n.b. La burtleina si usa in alta Val Nure, in altre vallate prende il nome di chisolina).
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
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