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Brancaleoni is the greatest personage in all the Brancaleone lineage. Monaldo's son, Antonio's brother, Abbot of Saint Cristofaro and Francesco, bishop of Camerino, fought against Federico from Montefeltro and for that he had the congratulations of Pope John XIII; he supported Siena in 1339 as war captain. He was Lord of Castel Durante, Sant' Angelo in Vado, Sassocorvaro, Lunano, Monte d'Elici, Peglio, Castel della Pieve and other castles and lands in the territories between the Foglia and the Metauro rivers. He allied with Florence and Perugia in the wars between the Guelfi and the Ghibellines leagues from Marches supported by the bishops of Milan. After a first moment of crisis the fight resolved in favor of the Guelfi thanks to the participation of the Spanish cardinal Albornoz who appointed him vicar of Orvieto in 1359. In  1366 with the siege of Castel Durante and Sant'Angelo in Vado by the cardinal, the relationships between them were interrupted and Brancaleone was imprisoned and brought to Bologna and only in 1375 he could return in his Castel Durante where he regained his good wills and in 1376 he was appointed Papal Chancellor of the Massa Trabaria.

Costolette di cinghialino (Little wild boar cutlets)
KITCHEN CHEF: F.G. for Marchenet
REALIZATION: Little wild boar cutlets
Number of the portions :  4				WORKING METHOD
INGREDIENTS		U.M.	Q.ty
Cutlets (little wild boar/ young roe-buck ) Spirits Extravirgin oil of olive  Butter Salt Pepper Vinegar Stale bread (cut in geometric way as you like) Spices: Cloves Cinnamon Coriander		N° cl dl gr Qb Qb cl gr Qb Qb Qb	12 5 2 50 Qb Qb 1/2 200 Qb Qb Qb
				1 - Clean up the cutlets, flatten them lightly and put them in a concave tray flavored with salt and pepper and a pinch of spices and sprinkle with oil; 2 - Hold in pickled 1 hour turning them inside out every few; 3 - Prepare the bread croutons and sauté them with butter in a frying pan; 4 - Cook the cutlets in a frying pan with oil; as soon as ready, drain and put them in a nice course tray alternating them with the bread slices; 5 - Put some spirits, few vinegar and little butter in the bottom of baking (if you have 1 dl of broth or meat bottom) ; 6 - Pour the sauce, with the strain, on the preparation and immediately serve it very hot; Side orders: - Mushrooms on the spit - Mashed mushrooms  - Mashed lentils Marchenet
Tools : Knife, Meat pounder, Trays N°2, Frying pan (iron) N°2, Frying pan, Shovel, Spoon, Strain.	Garnishings:
	Possible variations:
	Difficulty degree:

realizzazione