The Bondiola is another typical product of Vicenza’s tradition. The dough is that of the musetto, with the addition of half a pig’s tongue salmistrata, the addition of the stuffing in veal bladder and the long cooking, give it a unique flavour and richness.
Available in sizes from 0,8-1,2 kg
On request also available with the whole tongue or without. To be consumed after careful cooking.
