The Tipp
Mixed boiled meats from the trolley with Veronese pearà
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The true Sunday centerpiece and signature dish of this historic osteria. A vintage-style trolley presents several selected cuts of meat (chuck roast, tongue, head meat and cotechino), simmered slowly for a long time to preserve the tenderness of their fibers. It is served piping hot and smothered in traditional homemade pearà, the typical velvety, thick sauce made with breadcrumbs, marrow and plenty of black pepper.
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