The Tipp
Cassoeula with polenta
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A hearty, rich winter dish prepared in accordance with old Lombard farming traditions. The most flavorful cuts of pork, including verzini, ribs and pork rind, are slowly stewed together with Savoy cabbage, which breaks down to create a thick, exceptionally succulent sauce. Served piping hot over a bed of firm polenta, it releases a deep, fortifying savoriness.
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