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The Tipp
Piedmontese Mixed Boiled Meats with Sauces
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The sumptuous and hearty one-pot dish of cold winter Sundays on the plain. The trattoria selects the most noble and traditional cuts of beef, cooked separately over a very low heat to ensure a tender and juicy texture. It arrives at the table steaming hot, accompanied by the classic rich green bagnetto and flavorful artisanal sauces.
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