This dish, know as “bollito” is a classic of our tradition, and especially widespread in Padana area. Once time it was used just for special event, and it was
considered a gorgeous meal. Usually the peasant put the pot of water on fire to prepare the “brodo” (broth), an important produtc for that cuisine. It was used to make
soup, stewed meat, roasted meat..The broth was considered a good meal with a good taste and good for its low price. The peasants added it vegetables and meat bones.
The “bollito” was accompanied with bittersweet sauce. Today the broth is used to prepare risotto, tortellini pasta and many other dishes.
On 7 th February for our guests, we will do a special evening for taste this beautiful dish.