Piedmont (widespread)
The grand Piemontese boiled meats presentation: multiple cuts of beef (brisket, tongue, cotechino, and sometimes a whole hen) poached in separate pots (different meats have different optimal temperatures and cooking times), then arranged on a warm wooden board with two canonical sauces — bagnet verd (green sauce: parsley, anchovy, garlic, capers, bread, wine vinegar) and bagnet ross (red sauce: roasted tomato, onion, carrot, chilli, vinegar). The boiled meat tradition is Piedmont's primary Sunday meat preparation.
Four meats poached to their individual perfection, arranged on a board with a bright green herb sauce and a concentrated red tomato sauce — the Piedmontese Sunday table as an act of care and civilisation
{"Separate pots for beef, tongue, cotechino, and hen — each has a different optimal cooking temperature and time","Cold water start for tongue (which must come up slowly to temperature)","Hot, salted water start for beef brisket (seals the exterior before the interior cooks)","Both meats cook at 85–90°C (not boiling) — vigorous boiling makes the protein coarse","Bagnet verd: parsley, anchovies, capers, garlic, stale bread soaked in vinegar — pounded in mortar or blended coarsely"}
{"The broth from all four pots mixed together and strained is an extraordinary consommé-like stock","Mostarda di Cremona (candied fruit in mustard syrup) is the third condiment on the board","Serve the meats hot, sliced at the table — lesso cools rapidly and should be eaten within 10 minutes of cutting"}
{"All meats in one pot — the flavour and texture of each cut requires individual attention","Boiling instead of gentle simmering — the proteins become fibrous and the broth cloudy","Bagnet verd made too smooth — it should have texture, not be a sauce"}
La Cucina Piemontese — Giovanni Goria