Cassoeula
Pork-and-cabbage stew
A winter stew of the humbler cuts of pork, ribs, rind, sausage, trotter, slow-cooked with savoy cabbage until soft and unctuous.
Key ingredients
porksavoy cabbagesausage
What wine goes with Cassoeula?
- Croatina Oltrepò Bonarda (Croatina), dark and often frizzante, cuts the fatty pork and cabbage.
- Valtellina Superiore DOCG A firm Valtellina Nebbiolo stands up to the rich stew.