Bollito Misto

Bollito misto is common to several regions of Italy: Emilia-Romagna, Lombardy, Piemonte, and the Veneto. Each region has its own variations using different cuts of meat. Piemonte uses breast of veal, shoulder roast of beef, rump roast of beef, beef ribs (I use beef short ribs), veal tail (I use oxtail), a hen (or capon), veal head, veal tongue, and veal sausage. Lombardy’s is simpler, using head and tongue of veal, cotechino, capon, rump roast of beef, veal breast, and sometimes breast of veal. That of Emilia-Romagna is the simplest, using pork, under-muscle of ribs, head and tongue of veal, pig’s foot, and rump roast of beef. That of the Veneto (Verona in particular) is not markedly different from that of other regions, aside from the use of a sauce that is a sort of bread, marrow, and broth pap heavily peppered (peanà), which I didn’t like, and horseradish.