Mondeghili look like meatballs, but in reality they have little in common with ordinary meatballs! They date back to the age of the Spanish dominion: “Albondiga”, in Spain, is the generic word for meatballs. As street food par excellence, in Milan Mondeghili are traditionally eaten hot during the winter and cold during the summer, or according to individual taste and preference. The recipe, based on stewed beef, sausage and cooked liver bologna, also includes stale bread dipped in milk, Grana Padano cheese, parsley, eggs, salt and pepper. Bistrot presents this recipe in an unusual version, where the Mondeghili are fried in seed oil as opposed to butter.
all about bistrot
AUTHENTIC TASTE, REAL PASSION
Welcome to Bistrot, a place where the flavours are the result of the passion of our artisans who craft and transform into authentic tastes raw materials and gastronomic excellences supplied by attentive local producers.
WE HAVE CHOSEN ALL THE BEST INGREDIENTS LOCALLY,
IN A SPACE THAT IS DESIGNED AND DEVELOPED
WITH EMPHASIS ON SUSTAINABILITY.
Rather than an everyday break, we offer to take you on a unique journey of discovery.
Turn your break into a wonderful adventure! The University of Gastronomic Sciences of Pollenzo has provided us with scientific consultancy for this project.