7-7-7: a sequence that has nothing to do with the Jewish Kabbalah or the Neapolitan Grimace. But in fact it tells a magic, that of the Piedmontese mixed boiled meat. Because the recipe – codified by the Confraternita del Bollito e della Pera Madernassa, based in Guarene – foresees seven main cuts of beef: soft (long muscle of the shoulder traversed by cartilage), scaramella (white cost of real, high part of real), walnut (thigh muscle), brisket, pointed bow, priest's hat (upper part of the shoulder blade with muscles) and breech (upper part of the rump between sirloin and thigh). Then seven secondary cuts, what the Piedmontese define as'trimmings': tongue, head with muzzle, tail, paw, hen, cotechino, loin. And five more bagnèt or sauces (green, red, mustard, cugnà, honey) although there are texts that include seven, doubling the green one (rich and rustic) and adding the classic horseradish. If that were not enough, they are needed proper side dishes: onions mashed in butter, boiled potatoes, boiled turnips, boiled cabbage leaves, courgettes and fennel sautéed in butter, boiled carrots.

And in the end, it takes the broth

A decidedly demanding recipe for the body of those who consume and prepare it, so much so that at the end you drink one small cup of broth, Made with all the cuts used, with a spoonful of Barbera or with grated cheese. But above all it is a dish that in the traditional recipe is difficult to recreate at home, without a good kitchen and a good experience. This is why it makes sense for boiled meats to go to the Langhe to find it in the complete version or as close to completeness as possible. Let's say a boiled meat of "five cuts and four sauces" but perfectly executed. Hence our selection of places, where obviously you can also taste the specialties that have made the Langhe famous and where you can find valid cellars. There can only be seven, of course. And if you want to pay tribute to the protagonists who sacrifice themselves to make this dish great, the best opportunity is there Carrù Fat Ox Fair to be held on December 16th

Osteria del Borgo – Carrù

The 'den' of the Lubatti family: here the mixed boiled meat is available throughout the year in the canonical version. Tripe and financier are also enjoyable. Cellar with 400 labels, including important ones.

Vessello d'oro – Carrù

It is located in a building in the center and is about to celebrate 135 years of activity. For 40 years, the Cravero family has managed it with passion and competence. Only Piedmontese cuts of meat for the integralist boiled meat.

Modern – Carrù

In spite of the sign, it is a historic place in the town: it dates back to the early 1950s when it hosted the 'breakfasts' of those who dealt with the meat market. Boiled as impeccable as the tajarin and plin

Trattoria del Bollito – Alba

Certainty on the subject, just outside the historic center. People also come to taste fresh pasta, but the best is represented by the traditional boiled meat cart with sauces. Modern tavern environment.

Hope – Farigliano

An old trattoria that Maurizio Quaranta, a renowned chef in Alba, has brought back to the best of times. Here the gastronomic memory of the Langhe – including boiled meat – is revisited with class and touches of the author.

Boccondivino – Bra

This is where the history of Italian cuisine was made, given that Slow Food was born in its courtyard – 34 years ago. In the kitchen, time has stopped: local recipes and products almost all of the Presidii. The boiled meat is very classic.

Moon in the Well – Neive

The reference in the Langa del Barbaresco, where the mixed boiled meat is served throughout the cold season. The seven classic pieces arrive on the table, inside a large cocotte, immersed in hot broth. It is drunk very well.