Cassoeula

Cassoeula is a traditional dish from the region of Lombardy, consisting of braised pork cutlets and cabbage in a hearty stew. The dish is often served with creamy polenta on the side. The name of the dish is derived from the word cazza, meaning pan, referring to the pan in which it is prepared.

Cassoeula is traditionally prepared during winter because it is very filling and nutritious. It is closely associated with the feast of St. Anthony Abbot, celebrated on the 17th of January, which marks the end of the pig slaughtering season.