Mixed boiled meats such as knuckle of veal and rump of beef, sometimes with chicken or sausage or pig's foot, guancia, brains, cotechino sausage and tongue. They are sliced and served with boiled potatoes and onions and bagnet piemontese, a garlicky green sauce similar to salsa verde. In Piedmont it traditionally contains seven types of meat and poultry.
Boiled knuckle of veal and rump of beef, sometimes with chicken or sausage or pig's foot, brains and tongue, with bagnet piemontese, a garlicky green sauce.
Bologna is a province and capital town of Emilia-Romagna, a region stretching from San Marino and Ravenna in the east to Piacenza in the west. Bologna is famous for its rich pasta dishes, mortadella sausage and bolognese sauce.
Bologna sausage is made from finely ground, cooked, highly seasoned smoked pork, beef and veal slicing sausage with pistachios from Bologna in Emilia-Romagna. This has very little relationship to American baloney which is generally blander and has a softer texture. True Bologna sausage is called mortadella.
