Bollito Day

At Osteria Borgoluce in Susegana, in the province of Treviso, every Friday, from 28th November, is "Bollito Day".


At Osteria Borgoluce, in Susegana (Treviso), the arrival of winter is expected tasting Bollito (boiled meat): from 28th November, every Friday, until the end of February, in the seasonal menu we can find the dish that, par excellence, belongs to the kitchen of memories.


Boled meat is, in effect, a preparation that requires genuine raw materials, care and time, ingredients that seem to belong to the cuisine of the past but that, today, at Osteria Borgoluce, are the basis of each recipe.


From the meadows to the plate, all the meat processing is done in the Borgoluce farm. There, all meat cuts for Bollito are prepared: leg, clod and beef tongue to which, in the preparation of the dish, pork sausage and the chicken of De Panni farm are added, another local example of a short chain and traceability of products.


The selected meats arrive at the kitchen of Osteria Borgoluce, surrounded by the pastures from which they come, and chef Jonny Rui begins the slow preparation of Bollito to be served to guests with homemade horseradish.

The creation of the dish is done with the same care with which the raw material is obtained, to enhance the flavor of meat and not to waste the work of the farmer.


In the Bollito evenings, some appetizers will be served: salad of nerves with celery and onion, braised pork ears. Followed by a "double consommé" with dumplings of Speck ham and mixed Bollito made with leg, clod and beef tongue, sausage with the addition of chicken, accompanied by homemade horseradish and green sauce. A strawberry grape panna cotta with persimmon sauce and fregolotta cake, to end on a sweet note, all accompanied by Valdobbiadene Prosecco Superiore Brut D.O.C.G. and Capifosso Rosso Marca Trevigiana I.G.T. 2010.


To book, call 0438/981094 or write to the osteria@borgoluce.it.


On the website www.borgoluce.it all the details on the initiative.