Typical dish of Turin
Piedmontese mixed boiled meats
Piedmontese mixed boiled meats are a triumph of different cuts, served steaming hot and carved into large, tender, juicy pieces. Beef, hen, and other traditional cuts emerge from a fragrant broth, accompanied by lively sauces such as the herb-packed bagnet verd and the slightly sweet-and-sour bagnet ross. On the palate it is rich yet balanced: tender meat, enveloping warmth, and the aromatic contrasts of the sauces. It is the classic convivial main course of long lunches in Turin’s historic trattorias.
Season: Autunno-Inverno€20–35
Why it matters
In Turin, bollito misto is much more than a dish: it is a ritual of the Piedmontese table. It reflects the culture of the city’s trattorias and of Savoyard cuisine, where respect for ingredients and the slow pace of preparation become markers of gastronomic identity.
Origin story
The roots of bollito misto lie in the Piedmontese rural tradition, where different cuts of meat were slowly boiled to feed large families. In the 19th century it also entered bourgeois and courtly cuisine, becoming a symbol of the Piedmontese table and crystallizing into the famous formula of “seven cuts, seven garnishes, and seven sauces.”
Typical ingredients
manzo (muscolo o cappello del prete)gallina o capponelingua di manzocotechinoverdure da brodo (carota, sedano, cipolla)bagnet verdbagnet ross
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