Bondiola and Bondiola with tongue flavoured with various spices
and strong aromatic herbs.
|Energy||474 Kcal - 1957 Kj|
of which satured fats
of which sugars
An interesting fact and a recipe
The word «bondola» may derive from the Latin «botulo», which means casing,
or more probably from an archaic word originating from the Po area meaning a round-shaped object.
How is it cooked? Boil it for at least four hours on a very low flame,
in plenty of water without touching the sides of the saucepan.
It is served cut into slices on a bed of mashed potato, with sauerkraut or sautéed vegetables.