Boiled mixed meats, the dish the pearà sauce goes with; Greppia is known for its cart of boiled meats and Sottoriva 23 serves a Veronese version with pearà.

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.

Where to eat Bollito misto in Verona

3 editor picks for Bollito misto in Verona, ranked by editorial score. All Verona signature dishes · Bollito misto across every city.

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Make it at home

Serves 64 hrIntermediate

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

  1. Bring a very large pot (or two pots) of salted water to the boil with the onions, carrots, celery, bay leaves and peppercorns.
  2. Add the brisket and beef cheek first; simmer 2 hours.
  3. Add the veal tongue and continue cooking 1 hour.
  4. Add the capon and cook 45 minutes.
  5. 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).
  6. Once the tongue is fork-tender, remove it, peel off the rough outer skin while hot, and return to the broth to keep warm.
  7. Carve all the meats just before serving: brisket and beef cheek in 1cm slices, tongue in thin slices, cotechino in 1cm rounds, capon jointed.
  8. 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.

Editor tip. Save the strained broth (about 2 litres) for the pearà sauce or for tortellini in brodo; nothing in a bollito is wasted.

Common allergens: Gluten (in the pearà).