History
The Comune di Verona's pearà specification calls bollito misto a traditional dish of much of the Veronese foothills, served with that sauce. Ristorante Greppia, open in central Verona since 1975, says its cart of boiled meats is particularly famous. Ostregheteria Sottoriva 23 lists a Gran bollito veronese served with pearà, salsa verde and horseradish (cren) at €22, and Trattoria Arco dei Gavi lists roast and boiled meats served with pearà.
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Common allergens: Gluten (in the pearà)
Make it at home
Ingredients
- 1 kg beef brisket
- 1 veal tongue (about 1.2 kg)
- 1 cotechino sausage (about 500g)
- 1 capon or chicken (1.8 kg)
- 500g beef cheek
- 2 onions, halved
- 3 carrots
- 3 celery stalks
- 4 bay leaves
- 1 tablespoon black peppercorns
- Salt
- To serve: pearà sauce (see separate recipe), mostarda di Mantova, salsa verde
Method
- Bring a very large pot (or two pots) of salted water to the boil with the onions, carrots, celery, bay leaves and peppercorns.
- Add the brisket and beef cheek first; simmer 2 hours.
- Add the veal tongue and continue cooking 1 hour.
- Add the capon and cook 45 minutes.
- Cook the cotechino in a separate pot of plain water for 2.5 to 3 hours (it should be pricked and cooked separately so the fat doesn't cloud the broth).
- Once the tongue is fork-tender, remove it, peel off the rough outer skin while hot, and return to the broth to keep warm.
- Carve all the meats just before serving: brisket and beef cheek in 1cm slices, tongue in thin slices, cotechino in 1cm rounds, capon jointed.
- Serve on a large warm platter with pearà sauce in a separate bowl, plus mostarda and salsa verde. Strain the broth and serve as a starter brodo.
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.
Where to eat bollito misto
Bollito misto in Verona
Trattoria Arco dei Gavi ★ 4.7
Trattoria Arco dei Gavi is a family-run trattoria in Verona's historic centre serving Veronese and Mantuan dishes such as the bollito misto.
Why locals goA rustic, family-run trattoria in the historic centre a few steps from the Arena, with a cellar stocked with high-quality white and red wines.
TipBookings are taken by telephone only, so call ahead to reserve a table.
Ostregheteria Sottoriva 23 ★ 4.4
Ostregheteria Sottoriva 23 stands under the medieval porticoes of Via Sottoriva, in the shadow of the basilica of Santa Anastasia, serving Veronese dishes.
Why locals goA historic spot under the arcades of Via Sottoriva that keeps its identity as a trattoria with traditional food, leaving innovation to the bar's famous drinks.
TipDinner runs in two sittings, the first from 19:00 to 21:15 and the second from 21:30 to closing.
Ristorante Greppia ★ 4.3
Ristorante Greppia, at Vicolo Samaritana 3, has served lovers of good food and wine since 1975, with Veronese dishes and a cellar of over 300 labels.
More cities are in research. Want bollito misto covered somewhere specific? Tell us where you want to eat.