Milanese Cassoeula

Milanese Cassoeula, also known as cazzuola or cassoeu in Lombardy dialect, is a traditional stew-like dish from the northern Italian region of Lombardy. Originating from humble peasant cuisine, this hearty and savory dish is a staple during cold winter months.

Cassoeula is made with pork, specifically the less desirable parts like pig’s ears, feet, and rind. These parts are cooked slowly with cabbage, onion, carrots, and celery in a white wine broth. Traditionally, the dish is left to simmer for hours, allowing the flavors to blend and the meat to become tender.

There are many variations of cassoeula, with some adding beans or potatoes to the pot. However, the key to a good cassoeula is the choice of meat – it should be of good quality, fatty, and preferably from a heritage breed of pig.

The origins of cassoeula can be traced back to the Middle Ages when Lombardy was ruled by the Visconti family. It is said that Giangaleazzo Visconti, the first Duke of Milan, would serve cassoeula to his guests during hunting parties. The dish became so popular that it eventually became a part of Milanese culture and tradition.

Today, cassoeula is still widely consumed in Lombardy during special occasions like New Year’s Eve, Saint Anthony’s Day, and Saint Ambrose’s Day. It is also served in many traditional restaurants and trattorias in Milan.

Aside from being a beloved Milanese dish, cassoeula also has some health benefits. The pork used in the dish contains high levels of B vitamins, iron, and zinc. The cabbage and other vegetables in the stew provide plenty of fiber and antioxidants, making it a hearty and nutritious meal.

Preparing cassoeula requires patience, time, and care. The vegetables must be chopped finely, and the pork should be cooked slowly to avoid overcooking. Many home cooks in Lombardy have their own family recipes passed down from generation to generation.

Some people might be put off by the “odd” ingredients used in cassoeula, but it is important to remember that the dish is born out of necessity and resourcefulness. The peasant farmers of Lombardy used every part of the pig to avoid waste, and cassoeula became a delicious and comforting way to prepare these less desirable cuts.

In conclusion, cassoeula is a delicious, hearty, and traditional Milanese dish that is worth a try. It may not be the most visually appealing, but the flavors and aromas will surely make up for it. The next time you find yourself in Milan, head to a local trattoria and order a plate of cassoeula. You might just be surprised at how much you enjoy this humble and comforting dish.