Salted tongue

In Trentino, finding tongue on the menus of typical inns and the most sought-after restaurants has never been hard - not even today. A poor dish of peasant tradition, it can be enjoyed either as a single dish or together with other dishes.

Indispensable in the bollito misto (but cook it separately, as it requires long cooking), tongue can be eaten in a variety of ways: in main courses alongside potatoes, spinach, eggs or sauces, or to flavor pasta, risottos or salads.

In general, its intense flavor goes well with all those more delicate ingredients.

For preparation, the suggestion is to let it simmer for at least an hour and a half (even two) before serving.
For a true classic of Trentino mountain cuisine, the suggestion is to offer it alongside a good mashed potato.