Wash the trout “Paolo Santonino”, dab dry with kitchen paper, salt and pepper on the outside and inside and lightly flour all around. Heat the oil and butter in a large casserole dish and brown the trout lightly on both sides over a medium heat. Pour on most of the wine, but reserve a glass of it. Heat the wine sauce with honey, lemon peel and cinnamon and cloves tied in a linen bag. Dissolve the flour in the reserved wine and mix well with a whisk so that no lumps form. Stir the mixture of wine and flour into the sauce, add the raisins and simmer on low heat for about 10 minutes until the trout is cooked and the sauce is nice and creamy. At the end, remove the spice bag, add the pine nuts and serve the trout “Paolo Santonino” hot with some polenta.