The Italian word “misto” means “mixed”. As it relates to food there is bollito misto and frito (fried) misto. Bollito misto is an epic dish for epic gluttons (like HG). HG first encountered the dish at Bologna’s venerable Ristorante Diana, a mirrored old school landmark. HG remembers the meal with salivating fondness. HG started with a bowl of buttery tagiatelle lavishly covered with thin shavings of white truffle. Heady aroma. Sublime taste. Went beautifully with some red Sangiovese from Emilia-Romagna. HG questioned whether the HG appetite could encompass the oncoming bollito misto. Not to worry. A very large, dignified man wheeled a cart to the table; lifted lids from silver servers and presented HG with a stimulating sight: Luscious boiled beef, pork and tongue. Plus two robust poached sausages: cotechino and zampone (stuffed pig’s trotter). Appetite in excellent shape, HG accepted thick slices of each plus helpings of condiments: tangy mostarda di frutta, salsa verde and salsa rosso. Wow. Bollito misto is almost never found on American-Italian menus. Mario Batali once served it at his loftily priced restaurant, Del Posto, but HG noted that it is no longer on the menu. Frito misto, on the other hand, is omnipresent. It is a plate of deep fried seafood morsels with calamari predominating. HG has always found it disappointing (both in Italy and the United States). It is much inferior to Japanese tempura. HG may be spoiled. Here on Prince Edward Island, Exquisite Maiko selects the freshest fish, scallops and shrimp and does her tempura magic. HG’s joy is unrestrained.
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