Also known as “Bottaggio alla Milanese,” this typical winter dish is popular in all of Lombardy. It is prepared using the poorest parts of the pig – ribs, snout, ears, trotter, rinds, and verzina sausage – cooked with cabbage that is only picked after the first frost, so it is nice and tender. Serve with polenta and a nice glass of Lambrusco wine. Buon appetito!