The grand trolley of boiled meats with pearà sauce

Redazione

Located just steps from the Arena, it is one of the city’s foremost institutions for this dish. The monumental silver cart makes its way between the tables, offering exquisitely thin, carefully selected cuts of beef, tongue, veal head and cotechino, all cooked to perfection to preserve their tenderness. The meat is served with traditional pearà, a hot sauce made from breadcrumbs, broth, beef marrow and a generous, assertive grating of black pepper.