Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This dish is originally from Piedmont, the region to the west of Lombardy, but it’s now popular throughout northern Italy. It’s a celebratory dish – or at least one to share with a group – as it’s typically made with at least three different types of meat and several accompanying sauces. The tongue can be pickled or fresh; I prefer fresh. If you don’t have a large enough saucepan to cook both briskets and the tongue at the same time, use two smaller saucepans. Capons (castrated roosters), a