Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Appetitina with Grappa


Bring ham, bacon, chopped veal and half of the tongue into a blender and blend.
Put the mixture in a bowl, add  the rest of the diced tongue, Grappa, eggs and pistachios with salt and pepper.
Once the dough is homogeneous, form it to meat loaf and wrap in parchment paper.
Boil for about an hour and a half in lightly salted  water.
Lay the meat loaf on a plate and cut into thin slices after pressing it to let out the broth.
Serve in gelatin.

Recommended Grappa:
PO' di Poli Morbida

  • Ingredients:

    250 g  ham
    1 slice tongue (250g)
    500 g  bacon
    1 kg lean veal
    4 eggs
    1 shot  Grappa
    Salt and pepper


  • Author:
    • Annibale Carenza, Gianni Morandi, Laura Efrikian, Il Giornale di Pavia
  • Typology:
    • Second course
  • Preparation time:
    • About 60 minutes
  • Notes: