Where to eat 'Piedmontese mixed bollito' in Turin and surroundings: the top 10 restaurants chosen by Gambero Rosso

In reality, the Piedmontese mixed boiled meat is a typical dish, especially from Monferrato, but fortunately, it can also be found in the city. Here are the top 10 addresses in Turin and the surrounding areas chosen by Gambero Rosso.

Where to eat 'Piedmontese mixed bollito' in Turin and surroundings

Antica Bruschetteria Pautasso

Trattoria. Since the end of the 19th century, it has been a solid bastion of Piedmontese gastronomic tradition in a convivial and relaxed atmosphere to be enjoyed every day of the week. In winter, you'll find capunet (cabbage rolls), plìn ravioli with roast sauce, gnocchi alla bava, Nebbiolo-braised beef, and the Grand Piedmontese Mixed Boiled with scaramella, brisket, muscle, head, ugly and good cut, tail, vein, and pork cotechino served with plìn in broth, mayonnaise, red sauce, green sauce, and coarse salt.

Antica Bruschetteria Pautasso – piazza Emanuele Filiberto, 4 – 011 4366706 – www.pautasso.it

Antica Locanda dell’Orco

Restaurant. For over twenty years, Chef Giuseppe Randisi, with the precious help of his wife Monica, has led this welcoming place, about half an hour from Turin. Comfortable and welcoming spaces are accompanied by a kitchen that ranges from strict tradition to creativity, with the common denominator being the quality of raw materials, including fish. An interesting selection of wines, especially regional ones, stands out in the seasonal menu, showcasing "Piedmont in boiled meat with green and red sauce and boiled vegetables."

Antica Locanda dell’Orco – Rivarolo Canavese (TO) via Ivrea, 109 – 0124 425101-349 4684685 – www.locanda-dellorco.it

Casa Vicina

Restaurant. An elegant place with an open kitchen and a delightful terrace. Numerous artistic interventions in the furnishings and mise en place create an ideal environment for enjoying reassuring cuisine. The Vicina family, ensuring quality for four generations, guarantees the level. Claudio's proposals, an experienced chef, never overlook Piedmontese tradition, expertly reinterpreted. Within the Emotional Tasting menu, offered at 110 euros, try the "fried boiled meat with candied mustard vegetables, green and red sauce," of absolute goodness. Important wine cellar.

Casa Vicina – c/o Green Pea via E. Fenoglietti, 20/B – 011 6640140 – www.casavicina.com

La Locanda del Bollito

Trattoria. An address that enthusiasts must take note of, in a no-frills environment where substance is everything. At lunchtime, boiled meat is available in a reduced measure, "second" (only beef and pork cotechino with green sauce and very hot broth), "third" (with the addition of tongue and red sauce), and "fourth" (added cappelletti in broth and cugnà). In the evening, the portions and sauces increase, mashed potatoes are also included, and you can compose a menu with appetizer, dessert, and wine. In this regard, there are bulk wines and well-chosen bottles in the cellar.

La Locanda del Bollito – corso Palermo, 22 – 392 9306936 – www.locandadelbollito.it

Locanda del Sole

Restaurant. Just 24 kilometers from Turin, in the homeland of the greedy "nocciolini," a sign boasting 36 years of activity that has always focused on using seasonal and local products—meat above all—enhanced with a judicious touch of modernity. On the menu, among other things, capunet, plìn of meat in their roast sauce, slowly-cooked beef cheek with crispy polenta, the "small" mixed boiled (flank steak, chicken, scaramella, cotechino, ugly and good cut, carrots, potatoes, celery, hay broth, mayonnaise, green sauce, and red sauce).

Locanda del Sole – Chivasso (TO) via Roma, 16 – 011 19010520 – www.locanda-delsole.it

Madama Piola

Trattoria. In this venue, the values and flavors of the "piola" of the countryside are upheld, with a true fidelity to recipes executed with expert hands using top-quality (Piedmontese) products. To understand: anchovies in green or red sauce, plìn, Nebbiolo-braised cheek, the highly popular mixed boiled meat composed of flank steak, head, tongue, cotechino, and chicken, accompanied by four sauces: green sauce, red sauce, mustard, and mayonnaise. In conclusion, cold Moscato zabaglione and cornmeal pastries. Small but well-studied wine cellar.

Madama Piola – via Ormea, 6/Bis – 011 0209588 – www.madamapiolatorino.it

Ponte Barra

Restaurant. A long-standing family-run establishment located in Borgo Po, just outside the center, always known for Piedmontese specialties made following traditional recipes and using carefully selected ingredients. Among the highlights, in addition to raw beef, spinach flan, pasta and beans, fresh pasta (filled and unfilled), and risottos, there is the sumptuous mixed boiled meat (only from October to April and only on Wednesdays and Sundays) with all the canonical cuts and customary sauces. The wine list "speaks" Piedmontese.

Ponte Barra – corso Casale, 308 – 011 8980187-011 8981232 – www.ristorantepontebarra.it  

Porto di Savona

Trattoria. Overlooking the splendid Piazza Vittorio Veneto, the restaurant is part of the Historical Localities of Italy association, as its activity dates back to 1863. Open 7 days a week, it is characterized by welcoming spaces with rustic dark wood furnishings, a bar counter, many photographs on the walls, and beautiful floors. It is one of the few places where you are sure to find the atmosphere of bygone times and, above all, to taste traditional dishes rarely found elsewhere, including (only in winter) the rich mixed boiled meat. Fresh pasta and homemade desserts.

Porto di Savona – piazza Vittorio Veneto, 2 – 011 8173500 – www.foodandcompany.com/ristorante-portodisavona/

San Giors

Restaurant. Included in the Historical Localities of Italy association, this establishment (which is also a hotel) is a safe address for eating Piedmontese. The Grand Mixed Boiled Meat includes nine cuts of meat (muscle, head, tail, tongue, scaramella, ugly and good cut, turgia, cotechino, and chicken) served in a terracotta pot with meat broth and boiled vegetables, accompanied by seven sauces (green sauce, red sauce, cognà, fruit mustard, avije sauce, horseradish, and mustard) and two side dishes, plus a taste of homemade plìn to be cooked in the clay pot while eating the meat.

San Giors – via Borgo Dora, 3/A – 011 5216357 – www.sangiors.it

Tre Galline

Restaurant. In the heart of the Quadrilatero Romano - an area of nightlife and modern establishments - it is like taking a dip into the past, for the furnishings, environments, and mise en place. And the kitchen respects these premises, staying within the tradition. Raw meat with anchovy sauce, veal with tuna sauce, agnolotti with roast sauce are the calling card that welcomes you, in addition to the opportunity to enjoy classic and demanding dishes no longer common in restaurants, such as finanziera and Piedmontese mixed boiled meat, seven boiled cuts served at the cart with their respective sauces. The wine list also focuses on the region.