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Cassoeula

(Cazzuola)

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.

Lombardy, Italy

Pairing tips

Wine Appellation

Buttafuoco

Buttafuoco is one of the subregions in the large Oltrepò Pavese DOC appellation. Located in the province of Pavia in Lombardy, the region produces red ... Read more

Serve with

Porridge

Polenta

Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense ... Read more