Boil the wine for 2-3 minutes in a deep pan and let the alcohol evaporate. Add the double cream, nutmeg and Parmigiano Reggiano crust cut in cubes. Mix everything and let boil for 5 minutes. Add Parmigiano Reggiano Boni and let it melt, then add corn flour in order to get all the mixture more dense.
Season it with white pepper and serve with a lot of crunchy bread.