Peara appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Pearà · Verona
Verona's peppery bread-and-bone-marrow sauce, served with bollito misto on Sundays October through March.
Pearà (from the Veronese word for pepper) is one of the oldest Veronese sauces, traceable to Scaligeri court kitchens. The recipe is simple but technically demanding: stale breadcrumbs cooked slowly in beef broth with bone marrow and finished with copious black pepper. The sauce takes 3 to 4 hours of patient stirring to develop the characteristic creamy-grainy texture. It is the Veronese answer to the Mantovan mostarda or Piemontese bagnèt as the Sunday bollito accompaniment.
Where to eat in Verona:
- Trattoria Tre Marchetti
- Trattoria al Pompiere
- Trattoria I Masenini
- Osteria da Ugo
- San Basilio alla Pergola