Boiled Mixed Meats from Piedmont

‘This is perhaps the most famous of all Piedmontese dishes as it invariably figures in most good Italian restaurants abroad. It is a classic autumn or winter dish. In Piedmont there are many ingredients available for the bollito, such as calf’s head and feet which, when boiled, will become gelatinous. Make sure to include the famous zampone, a stuffed pig’s trotter, which you will find in any good Italian delicatessen. In some regions of Piedmont this dish will be served accompanied by most