Bollito Misto

Preparation info
  • Serves


    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Behind its prosaic ‘boiled meats’ title lies one of the great dishes of the global kitchen, and the Italian variation on the pot au feu theme that I like best Essentially a dish from Piedmont it is today a house speciality that people in Italy still go a long way to find.

Restaurants which offer it have special steel serving chariots with individual compartments for the beef, veal, tongue, chicken and zampone or cotechino sausage which are all carved at the t