First of all, you've got to find cepe (bolatus) mushrooms as big, meaty and firm as those we saw in the kitchen of a small family restaurant in the Toscane, where the chef worked amidst the chaos of his brilliantly noisy family.
They must be sliced large and thrown into a large pan, and the cepes must be a few days old so as to absorb the flour better. The quantities are 2/3 wheat flour and 1/3 corn flour.
Start with the wheat flour, salted, and then the corn flour; this is what makes them crunchy. In a very large pan, bring peanut oil to as high a temperature as possible.
The pan must be deep enough to allow you to turn the cepes around with ease. When they're golden brown, place them on absorbent tissue to get the oil out.
The cepes go best with a Florentine steak, very thick and very rare cooked over coals.
Squeeze a fresh lemon over the whole business and crack open a bottle of Chianti.
Now all you have to do is find cepes that are 15 cm in diameter and you're all set !