Bollito misto

Bollito misto served withspinach,mostarda vicentina, purée, and balsamic vinegar jelly
Type	Stew
Course	Secondo (Italian course)
Place of origin	Italy
Main ingredients	Beef andveal,cotechino, wholehen orcapon
Media:Bollito misto

Bollito misto (Italian:[bolˈliːtoˈmisto];lit. 'mixed boil' or'mixed boiled meat') is a classic northern Italian stew, resembling the Frenchpot-au-feu, typically consisting of various tougher cuts of beef and veal,cotechino sausage, and a wholehen orcapon, all gently simmered in an aromatic vegetable stock.

Bollito misto and its many regional variations are eaten throughout Italy; it is particularly popular inEmilia-Romagna,Piedmont, andLombardy. The meat is sliced thinly and served withmostarda, and a green sauce –salsa verde – and other sauces.

One-pot stews have long been common to many cuisines. Those using a mixture of meats include the Frenchpot-au-feu, the Belgianhochepot, the GermanPichelsteiner, the Spanishcocido and the South Americanpuchero.^[1]Bollito misto is a comparable dish from Italy.^[2]

Anna Del Conte writes in her 2001Gastronomy of Italy that the mixture of meats in abollito misto varies by locality. InPiedmont andLombardy beef is the main ingredient, and inEmilia-Romagna pork products –cotechino andzampone – take first place. Del Conte stipulates, "A classicbollito misto should include beef, veal, chicken, tongue, acotechino and half a calf's head". The meats are added to the pot at different times, depending on how long they take to cook.^[3] Chefs and food writers from Italy and elsewhere prescribe widely differing ingredients:

According toLarousse Gastronomique, the meat is cooked in stock with onions, carrots and celery and served with vegetables such as carrots,turnips andceleriac cooked in a little of the strained stock.^[18] Depending on the region,bollito misto is accompanied by different sauces.^[3] The two most frequently served aresalsa verde andbagnet ross orsalsa rossa (a tomato sauce). According to Del Conte, the best-knownbollito misto, the Piedmontesegran bui, is served with at least three sauces, withsaussa d’avie (made with honey, walnuts and mustard) in addition tosalsa verde andsalsa rossa. In theVeneto,bollito misto is accompanied bypeverada,^{[n 4]} and inLombardymostarda di Cremona is served along withsalsa verde.^[3]

Restaurants that offerbollito misto often serve it from special trolleys with each of the various meats in its separate compartment full of hot stock. The meat is removed from the stock and carved individually for each customer; this prevents the meats from drying out.^[3]

• Beard, James (1981).The New James Beard. New York: Knopf.ISBN 1-50-400457-4.
• Caggiano, Biba (1991).Modern Italian Cooking. New York: Simon & Schuster.ISBN 0-67-175445-9.
• Carluccio, Antonio (2005).Carluccio's Italian Food. London: Alhambra.ISBN 978-1-84-400297-9.
• David, Elizabeth (1989) [1954].Italian Food (sixth ed.). London: Penguin.ISBN 0-14-046841-2.
• Del Conte, Anna (2013).Gastronomy of Italy. London: Pavilion.ISBN 978-1-86-205958-0.
• Della Croce, Julia (2003).Veneto: Authentic Recipes from Venice and the Italian Northeast. San Francisco: Chronicle.ISBN 978-0-81-182350-0.
• Gray, Rose;Ruth Rogers (1995).The River Café Cookbook. London: Ebury Press.ISBN 0-09-181255-0.
• Grigson, Sophie (2000).Sophie Grigson's Sunshine Food. London: BBC.ISBN 0-56-355169-0.
• Hazan, Marcella (1976).The Classic Italian Cook Book. New York: Knopf.OCLC 1148189209.
• Jones, Bridget, ed. (2011).New Concise Larousse Gastronomique. London: Bounty.ISBN 978-0-75-372150-6.
• Little, Alastair (1994).Keep It Simple: A Fresh Look at Classic Cooking. Woodstock: Overlook Press.OCLC 1357504376.
• Mosimann, Anton (1996).Mosimann's World. London: Boxtree.ISBN 0-75-220511-0.
• Roden, Claudia (2003).The Food of Italy: Region by Region. South Royalton: Steerforth Press.OCLC 1348901940.
• Scaravella, Jody (2025).Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria. New York: Atria.ISBN 978-1-47-677412-1.
• Torode, John (2008).Beef – And Other Bovine Matters. London: Quadrille.ISBN 978-1-84-400623-6.
• Waters, Alice (1999).Chez Panisse Café Cookbook. New York: HarperCollins.ISBN 0-06-235400-0.

Media related toBollito misto at Wikimedia Commons

• List of stews

• "Il Gran Bollito Misto by Antonio Carluccio".Antonio Carluccio's official website. Archived fromthe original on March 14, 2014. RetrievedSeptember 13, 2023.
• "Bollito Misto Recipe: Giada De Laurentiis - Recipes - Food Network".Food Network.com. Archived fromthe original on May 31, 2013. RetrievedSeptember 13, 2023.

• Cuisine of Lombardy
• Italian stews

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