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Published 1986
Bread crumbs are as vital to many Italian dishes as mortar is to bricklaying. Crumbs are applied to the surface of food, as in a cutlet milanese, or added to a marinade, like the one used on the Adriatic when grilling fish, or mixed into a meat loaf: They are there to absorb excess moisture and to retain the appropriate amount of butter, oil, or other cooking fat.