On the fifth day of Frank Prisinzano's culinary romp through the northern regions of Lombardy and Veneto, he waxes nostalgic about the "untranslatable" aspects of Italian cuisine. One of the more iconic dishes of this area is Bollito Misto with Mostarda di Frutta di Cremona. It is oft misunderstood outside of Italy but within the country this dish makes perfect sense. Utilizing the lesser cuts, Italians "boil" up shoulder, feet, cartilage, tongue, and fatty sausage until sublimely tender. This is served traditionally in the Verona area with Péara - a kind of bread-thickened porridge similar to polenta. Almost always accompanied by Mostarda which offsets the meaty richness with a zesty and spicy candied fruit, Frank finds his own meaning in translating this dish back to America.
Learn more about Bollito and Mostarda:
Get to know Luccini Mostarda di Frutta
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