A Traditional Lombard Delicacy

Cassoeula: A Hearty Winter Dish from Lombardy

A Traditional Lombard Delicacy

La cassoeula is a rustic Lombard dish that is savored during the chilly winter months. This hearty one-pot meal is made with humble ingredients that come together to create a tantalizing culinary experience.

Origins and Tradition

The origins of cassoeula can be traced back to the peasantry of Lombardy, particularly the Milanese region. It was once a dish made by poor farmers who utilized what they had on hand. Today, cassoeula remains a beloved culinary tradition, enjoyed in both homes and restaurants.

Ingredients and Preparation

The key ingredients in cassoeula are Savoy cabbage and pork. The meat typically used includes ribs, trotters, and sausages. The cabbage is cut into thick wedges and cooked along with the pork in a rich broth made with onions, celery, and carrots. The slow cooking process allows the flavors to meld and create a deeply satisfying dish.

Variations and Serving

There are variations of cassoeula depending on the region it is prepared in. Some recipes include beans, while others may use different types of meat. It is traditionally served with polenta, a cornmeal mush that complements the richness of the dish. Cassoeula is a warm and inviting meal that is perfect for sharing on a cold winter evening.