Cazzuola – Uri

Cazzuola, a southern dish made from local ingredients, or pork ribs with vegetables and potatoes.

Mrs. Tresch from Göschenen tells us today about a dish that has been handed down in her village since the time of the Gotthard railway tunnel construction. The “Cazzuola”! She takes salted pork ribs cut into cubes (or bacon from the salt) and soaks them in cold water for about an hour so that they lose a little bit of salt. Next, she drains the ragu pieces, lets them drain well, puts them in a Reindl and fries them until nicely browned all over. Mrs. Tresch then pours off most of the fat, adds the vegetables cut into strips (leek, carrots, celery, cabbage, onions and chopped garlic cloves) and leaves the whole thing to brown well. Next, she reaches for the white wine bottle and deglazes with the golden liquid, then tops up with water until the meat is just covered and lets this mixture do its thing in about an hour and a half. After this time, the water should be almost boiled down. Mrs. Tresch serves her “Cazzuola” together with boiled potatoes. The hearty dish still tastes as good to us today as it did to the Italian workers during the construction of the Gotthard tunnel, who brought the recipe with them and left it behind in Uri!

From 1880 until the twenties of our century, the “Cazzuola” is said to have been famous far and wide.

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