Trippa alla Romana (Italian Roman Style Tripe)

Trippa alla Romana (Italian Roman Style Tripe)

Cervello di Vitello Fritto alla Milanese (Italian Milanese Fried Veal Brain)

Cervello di Vitello Fritto alla Milanese is one of the most delicate preparations found in the traditional cuisine of Lombardy. Beneath a thin, crisp and deeply golden breadcrumb coating, the veal brain remains soft, moist and almost creamy.

The contrast is the entire purpose of the dish. The exterior must be light and crisp, never thick or greasy. The center must be fully cooked but still delicate, never dry, rubbery or grainy.

Obtaining this result requires much more than simply breading and frying the brain. It must first be soaked in cold water, cleaned meticulously, poached at a controlled temperature, chilled completely, divided into its natural lobes and breaded carefully.

Every stage prepares the ingredient for the next one.

Fresh lemon and a lightly dressed salad of bitter leaves provide the necessary acidity and freshness. The plate should remain simple because the quality of the dish comes from precision, not decoration.

The History of Fried Veal Brain in Milanese Cuisine

The historic cuisine of Milan is often associated with risotto, ossobuco, cotoletta, butter, veal and long cooked meats. However, the traditional Milanese kitchen also developed an extraordinary knowledge of offal.

Veal was particularly important throughout Lombardy. The most celebrated cuts were roasted, braised or transformed into cotoletta, while the liver, kidneys, sweetbreads, tongue, spinal marrow and brain were prepared with equal attention.

These parts were not treated carelessly or considered culinary leftovers. Many required greater technical ability than conventional cuts of meat.

A steak can be seasoned and grilled. A brain must be soaked, cleaned without being damaged, poached gently, chilled, portioned and fried at precisely the correct temperature.

Veal brain frequently appeared in Fritto Misto alla Milanese, a substantial mixed fry that changed according to the season, the household and the cook. It could include pieces of veal, sweetbreads, brain, liver, vegetables, croquettes, semolina and occasionally fruit.

Each component demanded a different preliminary preparation. Vegetables might be blanched, sweetbreads pressed, brain poached and meat portioned carefully. Only at the final stage were the ingredients breaded or battered and fried.

The quality of the platter depended on timing. Every element had to arrive at the table hot, crisp and properly cooked.

Within this mixed fry, veal brain was one of the most prized and fragile components. Its soft interior created a striking contrast with the breadcrumb crust, but the ingredient could easily break apart if handled poorly.

Serving the brain independently allows the cook to give it complete attention. It becomes a refined antipasto or a traditional secondo piatto accompanied by bitter leaves, shaved fennel and lemon.

Understanding Veal Brain

Veal brain has a pale ivory color with subtle pink tones before cooking. Its surface is formed by two principal hemispheres divided into many delicate lobes and folds.

A thin membrane containing small blood vessels covers the exterior. This membrane must be removed before poaching because it can tighten during cooking and give the brain an unpleasant appearance and texture.

The flavor of veal brain is considerably milder than liver or kidney. It does not possess an aggressively mineral taste when it is fresh and properly cleaned.

Its defining characteristic is its texture.

Once gently poached, the interior becomes tender and creamy, somewhat similar to a delicate savory custard. This softness makes the preliminary chilling stage essential. A warm brain is difficult to portion and likely to collapse during breading.

Choosing Fresh Veal Brain

Purchase veal brain only from a trusted butcher with excellent product turnover and proper refrigeration.

The brain should have a clean ivory color with a slight natural pink tone. Small visible blood vessels are normal before cleaning.

It should smell mild and fresh. Avoid any brain with a sour odor, gray discoloration, sticky surface or excessive liquid inside the package.

The lobes should appear intact rather than crushed.

Use the brain as soon as possible after purchasing it. This is not an ingredient that benefits from extended storage.

If frozen brain is the only option, thaw it slowly in the refrigerator inside its original packaging. Never thaw it at room temperature or in warm water. Once thawed, handle it very gently because frozen brain can be more fragile than fresh brain.

Why the Brain Must Be Soaked

The soaking stage removes residual blood from the delicate tissue and exterior vessels.

Without proper soaking, the brain may develop a gray color and an unnecessarily metallic flavor. Blood trapped beneath the membrane can also create unattractive dark marks during poaching.

The water must remain extremely cold throughout the process.

Changing the water several times is more effective than leaving the brain in the same bowl for an extended period. The first water may become pink or cloudy. By the final change, it should remain almost clear.

Two hours is normally sufficient.

Do not leave the brain soaking overnight. Excessive soaking can weaken its structure and dilute its already subtle flavor.

Why the External Membrane Must Be Removed

The thin exterior membrane contracts when exposed to heat.

If it remains attached, it can distort the natural lobes and produce a slightly tough layer around the creamy interior.

The membrane is easier to recognize after the initial soaking because the fine blood vessels become more visible.

Remove it slowly while the brain remains submerged in cold water. Working underwater supports the fragile tissue and prevents the surface from drying.

The membrane should be lifted with the tip of a small knife or fine kitchen tweezers and pulled away in small sections.

Do not attempt to remove it in one violent motion. Pulling too firmly can tear away pieces of brain.

The Purpose of the Court Bouillon

The brain is poached in a light court bouillon made with water, vinegar, aromatic vegetables, bay leaf, parsley and peppercorns.

The liquid performs several functions.

The aromatics provide a delicate background flavor.

The vinegar contributes acidity and helps the exterior become slightly firmer.

The controlled heat cooks the brain evenly and gives it enough structure to be portioned and fried.

The court bouillon must remain light. This is not a stock, and it should not overpower the brain.

The vinegar should be noticeable in the hot liquid but should not dominate the finished ingredient.

Why Temperature Control Matters

The brain should be poached between 180°F and 185°F.

At this temperature, the liquid moves gently but does not boil aggressively.

A violent boil can damage the lobes, separate the surface and create a grainy texture. It can also cause the brain to strike the sides of the saucepan and break apart.

After poaching, the center of the brain should reach at least 160°F. The brain will then be cooked again briefly during frying.

Use a thermometer whenever possible. Visual judgment alone is unreliable with such a delicate ingredient.

Why Clarified Butter Is Used

Butter is fundamental to the flavor of many traditional Milanese dishes.

Whole butter, however, contains water and milk solids. These solids can burn before the breadcrumb coating reaches the correct color.

Clarified butter has had most of its water and milk solids removed. It retains the rich flavor associated with Lombard cooking while tolerating a higher frying temperature.

The clarified butter should be maintained between 335°F and 345°F.

Below this range, the breading absorbs excessive fat.

Above this range, the breadcrumbs darken before the center becomes properly heated.

Recipe Information

Category: Antipasto or secondo piatto

Region: Lombardia

Servings: 4

Active preparation time: 1 hour

Soaking time: 2 hours

Poaching and resting time: 35 minutes

Chilling time: 45 minutes

Final cooking time: Approximately 15 minutes

Total time: Approximately 4 hours 15 minutes

Estimated calories: 515 per serving

Essential Equipment

• Large nonreactive bowl

• Ice

• Small sharp knife

• Fine kitchen tweezers

• Medium saucepan

• Wide perforated skimmer

• Kitchen thermometer

• Cutting board

• Absorbent kitchen paper

• Three shallow dishes

• Heavy skillet

• Kitchen tongs

• Thin metal spatula

• Wire cooling rack

• Warm serving plates

Ingredients

For soaking and cleaning the brain

• 2 fresh veal brains, approximately 1¼ pounds total

• 3 quarts very cold water

• Ice, as needed

For the court bouillon

• 2 quarts cold water

• ½ cup white wine vinegar

• 1 small carrot, peeled and roughly chopped

• 1 celery stalk, roughly chopped

• ½ yellow onion

• 1 fresh bay leaf

• 6 black peppercorns

• 5 Italian parsley stems

• 1 teaspoon fine sea salt

For the breading

• ¾ cup all purpose flour

• 2 large eggs

• 1 tablespoon whole milk

• 1½ cups fine plain breadcrumbs

• ½ teaspoon fine sea salt

• ¼ teaspoon freshly ground white pepper

For frying

• 1½ cups clarified butter, or enough to reach a depth of approximately ½ inch in the skillet

For the salad

• 2 cups baby arugula

• 1 small head radicchio

• ½ fennel bulb

• 1 tablespoon fresh lemon juice

• 2½ tablespoons extra virgin olive oil

• Fine sea salt, as needed

• Freshly ground black pepper, as needed

For finishing

• 1 fresh lemon, cut into wedges

• 2 tablespoons finely chopped Italian parsley

• Flaky sea salt, as needed

Mise en Place

Before beginning, prepare the workspace carefully.

Place the fresh brain in a bowl of ice water.

Prepare a second clean bowl for the brain after the membrane has been removed.

Wash and cut the vegetables for the court bouillon.

Set a wide perforated skimmer beside the saucepan. The brain should never be lifted with narrow kitchen tongs because the pressure can damage it.

Prepare a clean tray lined with absorbent kitchen paper for the poached brain.

Wash and dry the salad leaves completely. Slice the radicchio and fennel, but do not dress them until immediately before serving.

Place a wire rack beside the stove for the fried brain.

The final plate must be assembled quickly, so the salad, lemon wedges, parsley and warm plates should all be ready before frying begins.

Step by Step Preparation

Step 1: Inspect the brain

Remove the brain carefully from its packaging.

Place it on a clean tray and inspect the color, aroma and condition of the lobes.

The surface should be pale, moist and intact. Fine blood vessels are normal.

Discard the brain if it has a sour odor, sticky coating or unusual gray or green discoloration.

Do not rinse it aggressively under running water. Strong water pressure can damage the delicate surface.

Step 2: Begin the cold water soak

Place the brain in a large nonreactive bowl.

Cover it completely with very cold water and add several ice cubes.

Refrigerate for 30 minutes.

The cold temperature firms the tissue slightly and begins drawing residual blood from the fine vessels.

Step 3: Change the water

After 30 minutes, lift the brain with both hands and transfer it temporarily to a clean plate.

Discard the water and rinse the bowl.

Return the brain to the bowl and cover it with fresh ice water.

Repeat this process every 30 minutes for a total soaking time of 2 hours.

The water should become progressively clearer after every change.

Step 4: Prepare for membrane removal

Fill a second bowl with fresh cold water.

Place one brain inside the bowl and keep it submerged while cleaning.

Working underwater supports the lobes and makes it easier to see where the membrane separates from the surface.

Handle only one brain at a time. Leave the second brain refrigerated in ice water.

Step 5: Locate the external membrane

Examine the surface for the thin, almost transparent membrane containing fine red vessels.

Use the tip of a small knife or fine kitchen tweezers to lift one edge.

Begin near the natural division between the hemispheres, where the membrane is often easier to grasp.

Do not insert the knife deeply into the brain.

Step 6: Remove the membrane

Hold the lifted membrane between your fingertips or tweezers.

Pull it slowly, following the natural curves of the lobes.

Remove it in small sections rather than attempting to peel the entire brain at once.

If the membrane begins pulling away brain tissue, stop and begin again from another edge.

Continue until the principal membrane and visible blood vessels have been removed.

Step 7: Remove dark spots and clots

Inspect the cleaned brain carefully.

Remove any small dark clots or damaged fragments from the surface.

Do not carve deeply into the tissue to eliminate every tiny mark. Excessive trimming causes more damage than a minor natural imperfection.

Transfer the cleaned brain to fresh cold water and repeat the procedure with the second brain.

Step 8: Prepare the court bouillon

Place the water, white wine vinegar, carrot, celery, onion, bay leaf, peppercorns, parsley stems and salt in a medium saucepan.

Bring the liquid gradually to a boil.

Reduce the heat and simmer the court bouillon for 15 minutes.

This allows the vegetables and aromatics to flavor the liquid before the brain is added.

Step 9: Reduce the poaching temperature

After 15 minutes, lower the heat.

Allow the liquid to cool from a boil to between 180°F and 185°F.

The surface should show gentle movement with only occasional small bubbles.

Do not place the brain into violently boiling liquid.

Step 10: Drain the cleaned brain

Lift the cleaned brains from the cold water.

Place them briefly on absorbent kitchen paper.

Do not press or squeeze them.

The objective is only to remove excess water that would unnecessarily lower the temperature of the court bouillon.

Step 11: Lower the brain into the court bouillon

Place one brain on the wide perforated skimmer.

Lower it slowly into the hot liquid.

Repeat with the second brain.

Make sure both brains remain submerged. If necessary, place a small circle of parchment paper directly on the surface of the liquid.

Do not place a heavy plate on top of them.

Step 12: Poach gently

Maintain the court bouillon between 180°F and 185°F.

Poach the brains for 12 to 15 minutes, depending on their size.

The liquid must never boil aggressively.

Do not stir with a spoon. If the liquid needs to circulate, move the saucepan gently by its handle.

Step 13: Check the internal temperature

After 12 minutes, insert a thin thermometer probe carefully into the thickest section of one brain.

The center should reach at least 160°F.

If the temperature is lower, continue poaching and check again after 2 minutes.

Avoid making repeated holes in the brain.

Step 14: Rest in the poaching liquid

Turn off the heat.

Leave the brains in the court bouillon for 10 minutes.

This short rest allows the temperature to equalize and prevents the exterior from cooling too quickly.

Do not leave them in the acidic liquid for an extended period because the texture can become unnecessarily firm.

Step 15: Remove the brain carefully

Lift each brain with the wide perforated skimmer.

Allow the excess liquid to drain naturally.

Transfer the brains to the prepared tray lined with absorbent kitchen paper.

Keep the natural lobes intact.

Step 16: Cool at room temperature

Allow the brains to cool at room temperature for approximately 10 minutes.

Do not cut them while warm.

Warm brain is extremely soft and likely to collapse beneath the knife.

The surface should stop steaming before the tray is transferred to the refrigerator.

Step 17: Chill completely

Cover the brains loosely with parchment paper.

Refrigerate for 45 minutes.

Chilling firms the fat and protein inside the brain, giving the lobes enough structure to be separated, breaded and fried.

Do not freeze them. Freezing would alter the texture and make the exterior watery during frying.

Step 18: Prepare the salad ingredients

While the brain chills, cut the radicchio into thin ribbons.

Shave the fennel as finely as possible.

Combine the radicchio, fennel and arugula in a clean bowl.

In a separate bowl, whisk together the lemon juice, extra virgin olive oil, a small pinch of salt and freshly ground black pepper.

Keep the leaves and dressing separate until the brain has been fried.

Step 19: Prepare the breading station

Place the flour in the first shallow dish.

Beat the eggs and whole milk in the second dish until completely blended.

Place the fine breadcrumbs in the third dish.

Season the breadcrumbs with fine sea salt and white pepper.

Arrange the dishes in the following order: flour, egg mixture and breadcrumbs.

Place a clean tray at the end of the station.

Step 20: Portion the chilled brain

Remove the chilled brains from the refrigerator.

Place one brain on a clean cutting board.

Follow the natural central division and separate the two hemispheres carefully.

Separate the larger lobes into pieces approximately 2 inches wide.

If necessary, use a sharp knife to cut the thickest sections into medallions approximately ¾ inch thick.

Step 21: Preserve the natural shape

Do not cut the brain into identical squares or uniform industrial shapes.

The finished pieces should retain the softly rounded, naturally lobed appearance of the ingredient.

Larger pieces create a better contrast between the crisp exterior and creamy center.

Very small fragments may be reserved for another preparation because they can overcook during frying.

Step 22: Dry every piece

Place the portions on absorbent kitchen paper.

Pat them gently on every side with additional paper.

The surface must be dry before flouring.

Residual moisture creates steam beneath the breading and can cause the coating to separate during frying.

Do not squeeze or flatten the portions.

Step 23: Coat with flour

Take one piece of brain and place it in the flour.

Turn it gently until every surface has been lightly coated.

Lift it and remove all visible excess flour.

There should be only a fine dry film on the surface.

Too much flour creates a pasty layer between the brain and breadcrumbs.

Step 24: Coat with egg

Lower the floured piece into the beaten egg.

Turn it carefully with a fork or your fingertips.

Make sure the egg covers the entire surface, including the natural folds.

Lift the piece and allow the excess egg to drip back into the dish.

Step 25: Coat with breadcrumbs

Place the piece in the breadcrumbs.

Spoon breadcrumbs over the top rather than pressing the brain forcefully into the dish.

Turn it once and coat every surface.

Press only very gently with your fingertips.

The breading should be thin enough that the natural lobed shape remains visible.

Step 26: Complete the breading

Repeat the flour, egg and breadcrumb process with every piece.

Keep one hand for the dry ingredients and the other hand for the egg whenever possible.

This prevents heavy lumps from forming in the breading.

Arrange the breaded pieces on the clean tray without allowing them to touch.

Step 27: Rest the breaded brain

Refrigerate the breaded pieces for 10 minutes.

This short rest allows the coating to adhere and reduces the risk of the breadcrumbs separating in the skillet.

Do not leave the breaded brain uncovered in the refrigerator for an extended period because the surface can become dry.

Step 28: Prepare the clarified butter

Place the clarified butter in a heavy skillet.

The butter should reach a depth of approximately ½ inch.

Heat it gradually over medium heat.

Use a thermometer and bring it to 340°F.

The butter should shimmer gently but should not produce heavy smoke.

Step 29: Test the frying temperature

Drop a small pinch of breadcrumbs into the clarified butter.

The crumbs should begin sizzling immediately and become golden gradually.

If they sink without activity, the butter is too cool.

If they darken instantly, the butter is too hot.

Remove the test crumbs before frying the brain.

Step 30: Fry the first batch

Place several breaded pieces into the skillet.

Leave sufficient space between them.

Do not overcrowd the pan. Overcrowding lowers the temperature and causes the breading to absorb fat.

The butter should continue bubbling steadily around each piece.

Step 31: Cook the first side

Fry the brain undisturbed for approximately 2 minutes.

Do not move it repeatedly.

Allowing the first side to set completely creates a stable crust and makes the piece easier to turn.

The underside should become evenly golden, not dark brown.

Step 32: Turn the pieces carefully

Slide a thin metal spatula beneath each piece.

Use a fork or kitchen tongs only to support the side, never to pierce or squeeze the brain.

Turn each piece once.

Avoid splashing the hot clarified butter.

Step 33: Cook the second side

Fry the second side for approximately 2 minutes.

If the pieces are particularly thick, briefly turn them onto their edges so the breading becomes crisp on every surface.

Maintain the clarified butter between 335°F and 345°F throughout frying.

Adjust the heat when necessary.

Step 34: Check the color

The crust should be a warm, even golden color with small natural variations.

It should not look pale, oily or heavily browned.

The center has already been poached, so prolonged frying is unnecessary and harmful.

Overcooking causes the interior to become dry and grainy.

Step 35: Drain on a wire rack

Transfer the fried pieces to a wire rack.

Do not stack them.

Allow them to drain for approximately 1 minute.

A wire rack permits air to circulate beneath the breading. Leaving the pieces on absorbent paper for too long traps steam and softens the lower crust.

Step 36: Season immediately

While the brain is still hot, season it with a restrained amount of flaky sea salt.

Add a light scattering of finely chopped Italian parsley.

Do not cover the fried pieces.

Covering traps moisture and destroys the crisp texture.

Step 37: Restore the butter temperature

Before frying the second batch, allow the clarified butter to return to 340°F.

Remove loose burnt breadcrumbs with a fine skimmer.

If the cooking fat becomes excessively dark or contains many burnt particles, replace it before continuing.

Repeat the process with the remaining pieces.

Step 38: Dress the salad

When the final batch is almost ready, pour the lemon dressing over the arugula, radicchio and shaved fennel.

Toss gently.

Use only enough dressing to coat the leaves lightly.

The salad should remain crisp and fresh, never wet or heavy.

Step 39: Warm the serving plates

Use warm plates rather than hot plates.

Excessively hot ceramic causes the salad to wilt, while a cold plate cools the brain too quickly.

The plate should feel comfortably warm when touched.

Step 40: Plate the dish

Place a restrained nest of salad slightly away from the center of each plate.

Arrange two or three pieces of fried veal brain beside the salad.

Do not place the brain directly on top of dressed leaves because the moisture will soften the crust.

Add a fresh lemon wedge.

Finish with a small amount of parsley and flaky sea salt.

Serve immediately.

The Correct Final Result

The exterior should be thin, crisp and golden.

The natural lobed form of the brain should remain visible beneath the fine breadcrumb coating.

When one piece is opened, the center should be pale ivory, moist and creamy. It should not resemble fibrous meat.

The brain should be hot throughout but not dry.

The clarified butter should provide richness without leaving an oily coating on the palate.

The lemon should brighten the dish, while the radicchio, arugula and fennel provide bitterness, freshness and texture.

Common Mistakes to Avoid

Using brain that is not perfectly fresh

Brain is extremely delicate and deteriorates quickly. No technique can correct an ingredient that is no longer fresh.

Skipping the soaking stage

Residual blood produces darker color and a stronger metallic flavor.

Using warm water

Warm water damages the texture and creates unsafe handling conditions.

Removing the membrane too aggressively

Pulling too firmly tears the lobes and wastes much of the ingredient.

Boiling the court bouillon violently

Aggressive boiling breaks the surface and can make the brain grainy.

Cutting the brain while warm

Warm brain lacks the structure necessary for clean portioning.

Cutting the portions too small

Small pieces have too much breading in relation to the creamy interior and overcook easily.

Leaving moisture on the surface

Water prevents proper breading adhesion and causes dangerous splattering in the hot butter.

Applying too much flour

A thick flour layer becomes pasty beneath the breadcrumbs.

Using coarse breadcrumbs

Large crumbs create a heavy crust that overwhelms the delicate brain.

Pressing the breadcrumbs forcefully

Excessive pressure damages the shape and creates a dense coating.

Frying at a low temperature

Cool clarified butter is absorbed by the breading, producing a greasy result.

Frying at an excessive temperature

The exterior burns before the center is properly heated.

Turning the pieces repeatedly

Frequent handling damages the crust and can cause the brain to break apart.

Draining for too long on paper

Trapped steam softens the underside of the breading.

Preparing the dish too far in advance

The essential contrast disappears rapidly. Fried brain must be served immediately.

Plating and Presentation

The presentation should remain generous and traditional.

Use a warm ceramic plate with enough space to separate the fried brain from the salad.

The pieces should look natural and irregular rather than mechanically identical. Their delicate lobed shape should remain recognizable.

Avoid heavy sauces. Any liquid poured over the brain would soften the breading immediately.

Do not use cheese, cream, tomato sauce or elaborate purees.

Fresh lemon, parsley and a bitter salad provide everything the dish requires.

Wine Pairing

Franciacorta Brut is an excellent pairing.

Its acidity and fine bubbles refresh the palate after the richness of the clarified butter and creamy brain.

An Oltrepò Pavese Metodo Classico made primarily from Pinot Nero offers another regional choice with sufficient structure and freshness.

Lugana works well for those who prefer a still white wine. Select a fresh version with mineral character and limited influence from oak.

Avoid heavily tannic red wines. Tannin can emphasize the mineral characteristics of offal and overpower the brain’s delicate flavor.

Storage

The cleaned and poached brain may be refrigerated before breading.

Place it in a shallow airtight container and keep it at 40°F or colder.

Use it within 24 hours.

The breaded pieces can be refrigerated for approximately 30 minutes before frying.

Once fried, the brain should be served immediately.

Storing and reheating the finished dish is not recommended. The breading becomes soft, while the creamy interior turns dry and grainy.

Preparing the Brain in Advance

The brain may be soaked, cleaned and poached several hours before service.

Cool it completely, cover it and refrigerate it.

Do not portion and bread it until closer to frying time.

Prepare the salad ingredients in advance, but keep them completely dry and separate from the dressing.

Cut the lemon shortly before serving so that its aroma remains fresh.

The final breading and frying should always happen at the last moment.

Estimated Nutritional Information

Calories: 515

Protein: 29 grams

Carbohydrates: 27 grams

Fat: 33 grams

Saturated fat: 15 grams

Fiber: 3 grams

Sodium: The final quantity depends on the seasoning and breadcrumbs used.

Chef Gianluca’s Recommendation

Treat veal brain like a delicate custard enclosed inside a protective golden crust.

The soaking creates a cleaner flavor.

The careful removal of the membrane improves the texture and appearance.

The gentle poaching cooks the brain without damaging it.

The chilling gives it enough structure to be handled.

The thin breading protects the creamy interior during frying.

The clarified butter creates the unmistakable richness of Milanese cooking.

None of these stages should be skipped or rushed.

Keep the portions naturally shaped and make the breadcrumb coating as light as possible. The dish should never resemble chicken nuggets, croquettes or thickly battered fried food.

Serve the brain directly from the skillet with lemon and bitter leaves. When prepared correctly, the first bite should begin with a delicate crispness and finish with an exceptionally soft, creamy center.

That contrast is what transforms a fragile ingredient into one of the most refined dishes in the traditional Milanese kitchen.

Chef Gianluca Deiana

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