Bollito Misto Piemontese at Marino Ristorante, Los Angeles, CA

Bollito Misto is the quintessential Italian winter confort food

In the winter days, chef Sal likes to prepare this family-style dish, as a celebratory yet deeply rustic meal, hailing from Northen Italy (Piedmont and Emilia-Romagna).

Bollito Misto is a classic northern Italian stew, composed of various cuts of meat gently simmered in an aromatic vegetable stock. It includes: beef cuts (brisket, chuck, shank), veal (tongue, cheek, or head cuts), pork (cotechino or zampone), and sometimes chicken or capon.

And then comes the most important part: the sauces or condiments to enhance the flavors:
– salsa verde
– rubra
– tartufata
– barbaforte.

Bollito Misto is offered in winter on Wednesday nights, priced at $50.

How Bollito Misto is prepared

The meats are cooked slowly in the simple broth made with onion, carrot, celery, cloves, and bay. They are then served separately from the broth so each cut keeps its identity.

How Bollito Misto is served

Add more to the experience

I would strongly suggest you start with the cold cut board (Affettati), the braised cheek agnolotti in exquisite capon broth (Tortelli in Brodo di Cappone), and finish with the Profitteroli con Cioccolata. You will go home happy and joyful!