Lesso Misto alla Piemontese con Bagnet Verd e Ross
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.