Poggio Trattoria's annual Bollito Misto event starts tonight (1/15) and will run Monday-Wednesday for dinner until the end of March. Poggio serves up to six different slowly simmered meats including house-made cotecchino sausage, beef brisket, oxtail, tongue and capon. The meat is sliced and served tableside with five sauces including bagno verde, horseradish crema, salsa tonnato, salsa pera, and mostarda – all made in house.
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