Traditional cassoeula with polenta

Redazione

This renowned specialty, rooted in Brianza’s tradition since 1945, stands out for a separate, meticulous cooking process that properly renders the fat from the meat without compromising its richness. The dish combines tender ribs, savory verzini sausages and pork rinds, considered a noble part of the sauce, blended with tender savoy cabbage that has been exposed to winter’s cold. The sauce, bound with a measured touch of tomato, is dense and velvety, perfect for scooping up with firm polenta.