Enjoy this traditional winter meal in a beautiful atmosphere!
This is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, sometimes a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth.

Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde or chutney.

More information about Palazzo Ronchelli

How to prepare Bollito Misto

 
Date: Saturday, 24th February 2018
Meeting point:  Palazzo Ronchelli , (former name: Locanda del Glicine Antico) via Mazzini 10, Castello Cabiaglio 
Signing up: Please sign up during January and February Coffee Mornings or contact    
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