bollito misto



  • A rich stew made by simmering boned pig’s head, flank of beef with bones in, shin beef, boiling fowl, tongue, sausage, sweated carrots, onions and celery, with seasoning in water for 4 hours. The boiling fowl and sausage are added towards the end. It is usually served from a special trolley with the meats carved at the table and presented with a sharp sauce. Used as a test of a good restaurant.