The Sunday-lunch boiled-meats platter of beef brisket, veal tongue, cotechino sausage, capon and beef cheek. Editor pick on TableJourney with address and what to order.
Where to eat it: 5 restaurants across 1 city.
Bollito misto is the Northern Italian Sunday-lunch tradition that runs from Piedmont through Lombardy and Emilia, with the Veronese variation distinguished by the obligatory pearà sauce on the side. Verona's bollito-and-pearà is October-through-March season only, the cool-weather slow-cook tradition that closes with the Lenten Easter break.
Common allergens: Gluten (in pearà and mostarda)
Tip from the editors. Save the strained broth (about 2 litres) for the pearà sauce or for tortellini in brodo; nothing in a bollito is wasted.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Trattoria Tre Marchetti in Verona stays open late on Arena opera nights for the post-show 22:30 dining crowd. A 2026 TableJourney editor pick.
Try: Pastissada de caval and tagliata
Tip: On opera nights (mid-June to early September) ask for the 22:30 booking; standard close 22:30 otherwise.
Trattoria al Pompiere has run a historic Veronese kitchen since the early 20th century in Vicolo Regina d'Ungheria. A 2026 TableJourney editor pick.
Signature: Risotto all'Amarone, Guancia di manzo all'Amarone, Salumi e formaggi (35 cured meats)
Tip: Book the cured-meat-and-cheese board 24 hours out for the full 35-salumi spread; the risotto all'Amarone and tiramisu are the must-orders alongside.
Trattoria I Masenini brings polished plating to traditional Veronese plates on Via Roma between the Arena and Castelvecchio. A 2026 editor pick.
Tip: The Sunday-only pearà bollito (October to March) needs a 24-hour pre-order; pair it with a glass of Bardolino Chiaretto rather than Amarone.
San Basilio alla Pergola on Via Pisano in Borgo Venezia is the vine-shaded courtyard trattoria plating Veronese classics on a pergola May-September.
Why locals love it: Vine-shaded courtyard in Borgo Venezia outside the historic walls; classic Veronese plates the way you'd eat at a friend's grandmother's house.
Tip: Order the pearà bollito on Sunday (October to March) and the bigoli con l'arna any day; book the pergola for May-September.
Osteria da Ugo is a italian room in Verona. Book the pearà bollito Sunday slot 48 hours out (October to March); the exposed-beam rooms seat 35.
Why locals love it: Tucked 200 metres from Juliet's House on a quiet alley; tourists walk past the entrance every day.
Tip: Book the pearà bollito Sunday slot 48 hours out (October to March); the exposed-beam rooms seat 35.
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