Fattoria Gaggio
 
 
May we say The typical Lombard dish? 6 to 8hours to prepare. Best in deep winter.
Originally a dish served only on festivities due to it’s rich ingredients.
Calls for Polenta.
Only very sturdy reds such as Bonarda can deal with it.
Grappa helpful afterwards.
 
 
 
 
 
Recipe requestmailto:giorgio@fattoriagaggio.info?subject=Cassoela%20en
 
Cassoela