A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, lugànega sausage, ham and ribs, stewed with Savoy cabbage. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year. It is also a hearty mutton stew made with ham, sausage, tomatoes and beans.
