Boiled, especially of meats. The name is often applied to stews, which vary from region to region, ingredients and family traditions. In general, it contains rump of beef, knuckle of veal and chicken, often with a pork sausage or a stuffed pig’s foot. It is often served with gherkins (US: dill pickles), capers, small pickled onions, green salad and mostarda di Cremona or salsa verde. It also describes a variety of bean.