Piedmontese mixed boiled meat: history, traditional recipe, innovative ideas, and the most famous festivals to enjoy it. A journey into the heart of Piedmontese cuisine.
Piedmontese mixed boiled meat is an iconic dish of traditional Piedmontese cuisine, rich in history and authentic flavors. This dish, prepared with various cuts of meat, represents rural Piedmont and its gastronomic culture. I will share the traditional recipe for Piedmontese mixed boiled meat, the animal parts used, culinary innovations, and the festivals that celebrate this delicious dish.
History and tradition of Piedmontese mixed boiled meat
Mixed boiled meat has ancient origins and is a symbol of Piedmont’s rural tradition, where nothing was wasted, and every part of the animal found its use in the kitchen. Fassona Piedmontese beef, a breed renowned for its quality, is the star of this dish, along with prized cuts such as the priest’s hat and tongue. Preparation requires patience and slow cooking to enhance the meat’s flavors.
Best time to enjoy mixed boiled meat
Piedmontese mixed boiled meat is a typical winter dish, perfect for the cold months. From November to March, it takes center stage on Piedmontese tables and at numerous dedicated festivals. The Fiera del Bue Grasso in Carrù, held every December, is one of the most famous events where the dish is served in all its traditional glory.
Confraternity of Mixed Boiled Meat and Madernassa Pear
One of the guardians of tradition is the Confraternity of Mixed Boiled Meat and Madernassa Pear, an association founded in Guarene to promote mixed boiled meat and other local excellences. The confraternity is committed to preserving the culture of mixed boiled meat and organizes events and meetings involving gastronomy enthusiasts from all over Italy.
Animal parts and breed
Mixed boiled meat is characterized by the use of various cuts of Fassona Piedmontese beef, a breed known for its tender and flavorful meat. The cuts used include:
Priest’s hat
Muscle
Head
Tongue
Tail
Brisket
Optionally, cotechino and chicken (or hen) can be added to further enrich the dish. I also include a portion of tripe, which makes it very tasty and gives the broth a denser, “sticky” texture, perfect for making jelly.
Traditional recipe for Piedmontese mixed boiled meat
The traditional recipe for Piedmontese mixed boiled meat involves slow cooking in an aromatic vegetable broth. Below is the complete recipe.
Ingredients for 6 people:
1 kg of Fassona beef (muscle, priest’s hat, tongue, head)
1 cotechino
1/2 chicken
1 onion
1 carrot
1 celery stalk
Cloves
Bay leaf
Salt and peppercorns
Procedure:
Fill a pot with water and add onion, carrot, celery, cloves, and bay leaf.
Immerse the meat and cook slowly for 2-3 hours. (Sometimes I let it cook for 5 or 6 hours…on a wood stove).
Add the chicken and cotechino in the last hour of cooking.
Serve the boiled meat piping hot, accompanied by green sauce, mustard, and typical Piedmontese sauces.
In essence: if you want excellent boiled meat, immerse the meat when the water boils, so it seals immediately; if you want excellent broth, immerse it in cold water to release all its juices!
Innovative recipes
In recent years, some chefs have reinterpreted mixed boiled meat with a modern twist, introducing innovative recipes. Among the most appreciated ideas are:
Gourmet mini portions of boiled meat, served with Barolo reduction or mustard sauce.
Light boiled meat, with lean cuts of Fassona accompanied by steamed vegetables.
These variations allow for enjoying boiled meat in lighter, more modern versions without losing the authentic flavor of tradition.
Festivals and events dedicated to mixed boiled meat
The festivals and events dedicated to mixed boiled meat are numerous, especially in winter. The Fiera del Bue Grasso in Carrù is the most important event, but other festivals like the Sagra del Bollito in Moncalvo attract enthusiasts from all over Italy, offering the chance to enjoy mixed boiled meat in all its variations.
Piedmontese mixed boiled meat is much more than just a dish; it is a symbol of Piedmont’s gastronomic tradition, a dish that tells the story of the territory and its people. With its modern variations and presence at local festivals, mixed boiled meat continues to be loved and celebrated throughout Piedmont.