Bollito Misto:
An Italian stew consisting of various cuts of meat, including zampone, boiled in a rich broth with vegetables. The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda di Cremona.
Bollito misto
Italian dish of pieces of meat boiled in stock, including chicken, ox tongue, pigs' trotters. Served on New Year's Eve in northern Italy with lentils and preserved, candied fruit.
A red and a green version are common, and both are used to accompany bollito misto, a typically Piedmontese assortment of boiled meats.
Zampone - A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional bollito misto.
Zuccotto - This is an Italian form of charlotte royale.
[Spanish] These are fruits cooked and marinated in a spicy, mustard flavored syrup. It is a classic accompaniment to bollito misto. These fruits are also used in sauces for veal, and assorted stuffed pasta fillings.
Mostaza:
[Spanish] mustard.
It is a classic accompaniment to bollito misto. These fruits are also used in sauces for veal, and assorted stuffed pasta fillings.
Moussaka - A layered dish of eggplant and lamb with tomatoes and onions.
 See also: Sauce, Fruit, Wine, Stuff, Pepper
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