Italianized Cazzuola

Silvertron’s Marco Marosini prepares a wintry Cassoeula. 

By Jan Walsh    

Photography by Beau Gustafson


Cassoeula is a traditional wintry dish that is popular in Northern Italy, particularly in Lombardy. Today Marco Marosini, Italian chef and owner of The Silvertron Café, shares his expertise in cooking this comforting plateful of goodness.

Prepare this pork and vegetable dish after the first frost, when one of Cassoeula’s main ingredients, savoy cabbage, becomes sweeter. As it cooks, the pork tenderizes and the vegetables caramelize, filling your home with hearty aromas.


3 carrots, chopped
2 celery stalks, chopped
1/2 onion, chopped
4 tablespoons of extra virgin olive oil
8 spare ribs
8 sausages
8 pieces of pork rind (optional)
1 large of savoy cabbage



Place the extra virgin olive oil, carrots, celery, and onion in a large pan over low-to-medium heat. Brown for approximately five minutes. Add and brown the spare ribs. Add pork rind. After five more minutes, add the sausages. Cook for approximately 10 minutes. Add the savoy cabbage. Stir until all ingredients are well mixed. Sprinkle with salt; continue cooking for about one hour and 30 minutes. Serve over polenta. Serves eight.

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