Where to eat Cassoeula in Milan (English)

The Cassoeula is a winter dish typical of the popular tradition of the Milanese and Lombard cuisine, and one of my favorite dishes!!

The recipe, simple and of popular origins has been handed down for centuries from generation to generation. The main ingredients are savoy cabbages and the less noble parts of pork, rinds, feets, head, nose and ribs.

In the city of Milan, according to a survey carried out in 2015 by the site www.dissapore.com they are suggested and reviewed these restaurants:

1. L’ALTRA ISOLA – Via Edoardo Porro 8

2. ANTICA TRATTORIA DELLA PESA – Via Pasubio 10

3. MASUELLI – Viale Umbria 80

4. TRATTORIA 395 -Via delle Forze Armate 395

5. AL BRONZETTI – Via Fratelli Bronzetti 2

1.2 kg of pork ribs

200 grams of pork rinds (cut into squares)

1 leg (pork)

1 pigtail (pork)

1 ear (pork)

1 piece of nose (pork)

8 verzini

3 kg of savoy cabbage (leaves deprived of the center and cutted)

2 stalks of celery

3 carrots

1 onion

3/4 tablespoon of concentrated tomato

butter

oil

120 gr of sweet bacon

1 glass of red wine

To prepare the dish, the leg  must be boiled apart; while in a large pot you begin to brown the onions and bacon with butter and oil (I recommend olive oil), later add all parts of the pork (except the verzini) and brown them, later, add all parts of the pig (except Verzini) and brown them, add the wine (I recommend red wine) and allow to evaporate, add salt, then celery, cut carrots and tomato concentrate dissolved in hot water, then, add the savoy cabbage leaves, cover and simmer over low heat for about three hours, stirring occasionally, add now Verzini and cook at least another hour.

Traditionally Cassoeula should be sticky for  the greasy of the pork and the dish is accompanied by polenta and a good red wine or a good beer.