Casagai

A Dish Born from Rural Tradition

In the past, polenta was one of the most important everyday foods for farming families in the Reggio Emilia countryside. During the winter pig slaughtering season, every part of the animal was carefully used, reflecting a culture built on respect for ingredients and avoiding waste.
Pork rind became the key ingredient in this hearty and nourishing dish, created to provide warmth and energy during the coldest months of the year.
As with many traditional Emilian recipes, there is no single, definitive version of Casagai.
Every family had its own variation, passed down through generations.
Some added pancetta, others preferred sausage, while some kept the recipe simple and rustic. It is this rich diversity of interpretations that makes the dish even more fascinating today.

Recipe

Ingredients

for the Pork Rind and Bean Sauce

• Onion
• Carrot
• Garlic
• Parsley
• Olive oil
• Tomato paste
• Salt
• Borlotti beans (cranberry beans)

For the Polenta

• Cornmeal
• Water
• Salt

Preparation

The pork rind is cut into pieces and slowly cooked until tender, then enriched with a sauté of vegetables, beans, and tomato paste.
This long, gentle cooking process allows all the flavours to blend together, creating a deep, rich, and comforting taste.
Meanwhile, polenta is prepared, a true symbol of Emilian rural cuisine.
Once ready, it is combined with the sauce to create a complete dish-warm, hearty, and highly nourishing.

A Tasty Tip

Casagai are delicious when freshly made, but they are even better the next day.
Sliced and reheated in a pan or on a griddle, they become even more flavourful, developing an irresistible crispy crust that enhances their rustic taste.