Buoch

Buoch is a traditional dish from the northern regions of Italy, particularly in the Piedmont and Lombardy areas. It is a hearty and comforting stew made with a variety of ingredients, including potatoes, onions, carrots, celery, and sometimes other root vegetables. The dish is typically prepared with a combination of meats, such as beef, pork, or veal, which are slow-cooked until tender. The stew is often thickened with a roux made from flour and butter, and seasoned with herbs and spices like rosemary, thyme, and bay leaves. Buoch is often served with polenta or rice, and is a popular dish during the colder months. The name "buoch" is derived from the Piedmontese word "boc," which means "mouth," reflecting the dish's hearty and satisfying nature.