Pollo al Mattone has been around for a very long time. In fact, since the Etruscans!! My grandfather used to go to the 'brick yard' for a clean brick. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Check out this site for a little history and recipe.

http://italianfood.about.com/od/chickencapon/r/blr0390.htm


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa