• 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

Eating in Como

Here are some suggestions of where to eat in Como
  • Food & Wine
Eating in Como, 3 culinary worlds and 5 different restaurants

Good Wine

Oltrepò Pavese, a Land of Wine and Riches
  • Food & Wine
Good Wine

Oltrepò Pavese

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

It s raining meatballs

One of the most typical and traditional dishes of the Lombard cuisine
  • Food & Wine
It’s raining meatballs!

Where to Have Brunch in Milan

Not just breakfast but not even lunch, the brunch combines the best of both meals. Here are some suggestions of where to go to do it
  • Food & Wine
Where to have brunch in Milan, suggestions

A gastronomic tour of Lake Iseo

Lake Iseo is rich in nature, history, culture, and unique flavours. Start your taste adventure here.
  • Food & Wine
A gastronomic tour of Lake Iseo

Bresaola

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

The mantua pumpkin

From peel to seeds, pumpkin is a real "jolly" in the kitchen
  • Food & Wine
The Mantua pumpkin

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines
  • Food & Wine
A caccia di sapori in Valtellina

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

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

Eating Lombardy

Lombardy shows its excellence with the unique and traditional flavors of each single territory, but it is also international cuisine
  • Food & Wine
Suggestions for eating in Lombardy: restaurants, international and local dishes

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets
  • Food & Wine
Taleggio

Some addresses for great greek cuisine in milan

Greek cuisine is one of the oldest culinary traditions in the world and one of the most representative examples of Mediterranean cuisine
  • Food & Wine
Some addresses for great Greek cuisine in Milan

Franciacorta, a land of excellence

The humble local dishes stand alongside traditional and prestigious wines. A journey through the flavors of Franciacorta
  • Food & Wine
Franciacorta, a land of excellence

Zucca Bertagnina di Dorno

, A Dorno, la coltura della zucca vanta una tradizione antica. In particolare storicamente veniva coltivata una zucca denominata “Bertagnina”.
  • Food & Wine
Zucca Bertagnina

At table with traditional Lombardy food recycling recipes

Traditional Lombardy cuisine recipes using leftover bread, meat, cheeses and vegetables - transforming them into tasty new dishes.
  • Food & Wine
At table with traditional Lombardy food recycling recipes

When food meets fashion

Prêt à ... manger. When food meets fashion
  • Food & Wine
Prêt à… manger. When food meets fashion

Summer 2021: celebrating the flavours of Lombardy

Your Lombardy holiday featuring events, festivals and fairs devoted to the flavours and tastes of the region's traditional food and wine
  • Food & Wine
Summer 2021: celebrating the flavours of Lombardy

Tasting your way around Monza and Brianza

Wild garlic pesto, pink asparagus from Mezzago, white potatoes from Oreno: discover all the local flavours of Monza e Brianza.
  • Food & Wine
Tasting your way around Monza and Brianza