320 g 00 flour
80 g Chestnut flour
3 eggs + 2 yolks
For the ragù:
1 leek
1 carrot
1 stalk of celery
1 whole rabbit
Flour to taste
2 tablespoons Taggiasca olives
1 glass of white wine
Half a liter of broth
Aromatic herbs
For the fondue
Gorgonzola Gran Riserva Leonardi Igor
100 g whole milk

200 g porcini mushrooms
Half a glass of white wine