• Food & Wine

Cassoeula in Brianza

Typical Lombard dish of peasant origin

The Cassoeula in Brianza has deep roots in agricultural tradition. It is prepared with pork scraps (the snout, ears feet, tail, skin or ribs) and savoy cabbage, which is widespread in the Lombard countryside. 

It is a quite tasty and at the same time nutritious and hearty dish that is particularly useful for facing cold winters. Peasants from the Po Valley had to make the best of what was available at the time and get most out of the less appreciated cuts of pork.

Cassouela has been traditionally linked to the celebrations of Sant'Antonio Abate, which takes place on January 17th. This date marks the end of the swine-slaughtering season. This is why it is often called the dish of the Sant'Antonio Festival.

The legend says…

There are several theories regarding the origins of its name. ono diverse le teorie sull'origine del nome. The most reliable ones link it to te kitchen tools used for preparing it: the cassoeu (ladle in Milanese dialect), or the "casseruola", the pan in which it is cooked.

The "modern" cassoeula recipe originates in the early XXth century, but goes back to ancient times. It is said that it can be traced back to the late XVIth century when Milan was under Spanish rule: this dish would be the result of an affair between a Spanish soldier and a Milanese maiden, who worked as a cook for a noble family. She was charged with the task of preparing supper for an important occasion, but the pantry was alomst empty. The soldier come to her aid, teaching her a recipe for using scrapped pork cuts. The dish was such a resounding success that the young cook fawned over the soldier.

Le casoeula l'ha da vess tacchenta!

Just like with every other traditional dish, the cassoeula recipe varies depending of which part of the Lombardy Region you are. In Monza for instance, this dish is considerably drier compared to how it is made in Milan. Pig feet are never used in Como, but its head is a common ingredient, while in Pavia spare ribs are preferred.

In any case, an old Lombard saying goes: la casoeûla l'ha da vess ben tacchenta e minga sbrodolada e sbrodolenta, that is, the cassoeula should be sticky and its sauce must never be too runny.

Click on the drop-down texts below to read our proposed recipe for making this appetizing dish.

On the same topic

A toast to the vineyards and wineries of Lombardy

Lombard vineyards and wineries are eager to welcome tourists and visitors to enjoy the last phases of the harvest. 
  • Food & Wine
Calici alzati nei vigneti e nelle cantine della Lombardia - San Colombano

Varese Local Products Guide

The typical products with which to prepare the dining table are varied and include all the dishes: from appetizers to desserts
  • Food & Wine
Varese local products guide, essential tips

Panettone recipe

The secret of the preparation of the panettone: one of the typical sweets of the Milanese tradition
  • Food & Wine
Panettone recipe, a Milanese staple

Salame d’Oca Ecumenico

Il Salame d’oca di Mortara Igp è prodotto d’eccellenza della tradizione gastronomica della Lomellina
  • Food & Wine
Salame d'Oca

Oltrepò Pavese

Good food, excellent wine, medieval villages. The Oltrepò Pavese surprises and conquers with its charm.
  • Food & Wine
Oltrepò Pavese, a borderland triangle

What to do in franciacorta

Land of wine, nature and history between Bergamo and Brescia. Franciacorta an experience that leaves all your senses satisfied.
  • Food & Wine
What to do In Franciacorta

Traditional cheeses of lombardy

It is from Lombardy that some of the most famous Italian cheeses come from all over the world
  • Food & Wine
Traditional cheeses of Lombardy

Zucca Berrettina di Lungavilla

A Lungavilla viene coltivata una zucca chiamata ‘Capé da prèvi’, cappello da prete, per la forma che richiama il copricapo dei sacerdoti
  • Food & Wine
Zucca Berrettina di Lungavilla

Teglio, the home of pizzoccheri

The small Valtellina town of Teglio is the home of pizzoccheri, the tasty dish of buckwheat pasta with cheese and vegetables
  • Food & Wine
Pizzoccheri, Valtellina

Where to eat in Bergamo

5 typical restaurants to eat in Bergamo
  • Food & Wine
Where to eat in Bergamo? Let us recommend 5 restaurants

Campagna Amica, the Sunday markets

In Stradivari Square in Cremona
  • Food & Wine
Campagna Amica, the Sunday markets

Brasadè di Staghiglione

Il Brasadè, ciambelline d’origine ottocentesca
  • Food & Wine
Brasadé di Staghiglione

Cassoeula in Brianza

Typical Lombard dish of peasant origin
  • Food & Wine
Cassoeula in Brianza, history and variations

A sweet autumn in Lombardy

As the chilly weather approaches, we have the perfect excuse to spend some cosy afternoons at home, keeping ourselves warm with desserts imbued with the traditional flavours of our childhood in Lombardy
  • Food & Wine
A sweet autumn in Lombardy

Crotti in Valchiavenna

Discovering the natural cellars formed under the boulders of ancient landslides from which the "sorel" blows
  • Food & Wine
Gustosi appuntamenti nei Crotti in Valchiavenna

Flavors and Products from Garda

Lake Garda is an ideal place for gourmets and wine lovers
  • Food & Wine
Discover the flavors and products from Garda

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.
  • Food & Wine
The cheese

Eating in Lodi: starters to dessert

From cheese to amaretto biscuits, here's all you need to know to indulge in some delicious Lodi specialities
  • Food & Wine
Risotto_giallo_con_la_raspadura

Wine and Flavor Trail Lombardy

Lombardy was one of the first Italian regions that concretely developed the idea of ​​Wine Roads promoting its realization
  • Food & Wine
Wine and Flavor Trail in Lombardy, authentic tourism

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.
  • Food & Wine
Bresaola