It is believed that the preparation goes back to the time,of the Angevin domination, with the cooks of the French courts committed in satisfying the refined taste of the new rulers. It was meat stuffed with a farce maigre (lean stuffing, without meat or cured meats), cooked for a long time in onions. Food for nobles, unknown to the people for centuries, until its reproduction by the Monsù, in the late XVIII century. In fact, they had to cook meat of old cows, because in Sicily there were only a few breedings of steers and the young animals were used in the agricultural activities: so they opted for long cooking to make them more tasty and tender. Then, probably, there was a misunderstanding about the name of the dish: falsomagro, or rather farsu magro, is the transposition of the French farce maigre, with a shift of meaning derived from the phonetic similarity of the terms farsu (false) and farce (filling). Farsu magru, in common use, thus became synonym for preparation with a filling. In Palermo it is more common the name bruciuluni (braciola – chop), due to the similarity with a large roll (in Sicily and in Southern Italy, the term braciola means meat roll). In the recipes of the Monsù the falsomagro had a rich filling with cheese, eggs, cured meats, vegetables: once ready, it was cut and served in slices. Cooked in simple tomato sauce (or in the tomato extract) – that could be used as condiment for other preparations, for example in baked pasta rings – sometimes it was also used in the meat ragù. It is said that the falsomagro was added by Monsù among the ingredients of the Sicilian ragù to demonstrate the superiority, as richer and tastier than the Neapolitan one. Even today u bruciuluni provides both cooking, and if necessary the sauce is used to season the pasta. Another version, perhaps of Angevin tradition, requires the stewing with onions. In the recipe of Palermo, the filling, in addition to cured meats, vegetables and boiled eggs (or omelette), has a layer of minced meat. Regal and rich in taste, u bruciuluni in Palermo is synonymous with celebration and conviviality.