Boiled Meat Dinner

A classic of Piedmontese conviviality

Every year, the Boiled Meat Dinner inaugurates the event calendar of the Pro Loco Marcorengo Association in Marcorengo, a hamlet of the municipality of Brusasco, in the province of Turin. As the first gastronomic appointment of the season, it gathers locals and visitors alike around a dish that is a true institution of Piedmontese cuisine: the gran bollito misto.

Bollito misto, a symbol of regional tradition

The bollito misto is one of the most representative dishes of the convivial Piedmont: a selection of beef cuts and other premium meats, slow-boiled and served hot, accompanied by traditional sauces. These include the famous bagnèt verd (a parsley-based green sauce) and bagnèt ross (red sauce), along with mustards and side dishes that enhance the flavor of the meat. In Marcorengo, the dish is prepared by the Pro Loco's volunteer chefs, guardians of a recipe passed down from season to season.

An evening in the parish hall

The dinner takes place in the parish hall of Marcorengo, one of the community's main gathering spots alongside the Pro Loco headquarters. The intimate and familiar setting is an integral part of the experience: everyone eats together at shared tables in a festive atmosphere that renews the sense of belonging to the village. Reservations are generally required for the evening, given the high turnout and limited seating.

Marcorengo, a balcony over the Po

Marcorengo is a charming hillside village, often described as a "balcony" overlooking the Po valley and, on clear days, the Aosta Valley. It is located in a unique position in Piedmont, at the crossroads of four provinces: Turin, Vercelli, Asti, and Alessandria. This border identity is also reflected in the local cuisine, where the gastronomic traditions of the Turin area intertwine with those of the nearby Monferrato.

The Pro Loco calendar

The Boiled Meat Dinner kicks off a long season of events curated by the Pro Loco Marcorengo, which offers numerous initiatives throughout the year linked to food and popular traditions:

• Polenta in the Square in February;
• Boiled Meat Dinner in March;
• Hills in Celebration in June;
• Patronal Feast and Biru Festival in September;
• Saint Ursula Feast in October;
• Bagna Cauda in November.

Participating in the Boiled Meat Dinner means connecting with a lively and welcoming community, discovering an authentic corner of gastronomic Piedmont far from the major tourist circuits.