Its origin, the great XVI Century season of "boiled meat." It is a rich dish of large tradition, spread until today in all the province. As testimony of boiled meat spread in Padua, a note from Galileo Galilei, university professor at the town university, refers the enormous quantity of boiled meat consumed. The principal ingredients of the "big boiled meat of Padua" can vary, according to the meats choice. Steer parts used: preferably the chest or the back part. Of the calf, head and tongue. Finally the well-known Padua hen, better if it is free-range. Generally this dish comes accompanied with green sauce, the fried radicchio, mashed potatoes and Venetian mustard.