Rostida, Rustida, Rosticiada, Rosticiana

This is a ragù made of a mixture of meat cuts, mainly pork, which is cooked in wine until tender. In a separate pan, a large amount of chopped onion is sautéed in olive oil. When both are ready, they are mixed together with some chilli and tomato polpa. This dish, a speciality from Lombardy and the region’s equivalent of soffritto di maiale or Umbrian coratella, is then eaten with polenta.