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A specialty of Verona, Bollito Misto


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A specialty of Verona, Bollito Misto

ospreycove | Feb 1, 2013 01:12 AM

While in Verona this past week, I had a traditional Bollito Misto.

It consisted of Beef shoulder, beef tongue, rolled boneless Veal Breast, cow udder, beef head and cheek meat, Pork head meat, beef tendon and nerve Pork foot, Pork Cotechino, and pork ham. All served with four sauces green herb, fresh vinegar onion, horseradish, mostarda and course salt. It is accompanied by a thick potato based soup, also used as a warm sauce.

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