The Tipp
Cappello del Prete Brasato alla Barbera con Polenta
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Why try it
Recommendations
The restaurant’s quintessential meat main course, an example of slow and skilful cooking. The cappello del prete cut is braised for a long time in Barbera wine until it reaches an extraordinarily tender consistency that falls apart at the slightest touch of a fork. The cooking sauce is thick, dark and deeply flavoured, perfect for spooning up and enjoying together with the hot oven-baked polenta served alongside.
Where to find it
