Pavesane stufato (Italian cuisine): Pavesane stufato is a wine stew, or beef stew, typical of southern Lombardy. The part of the meat that is cooked is the shoulder (in Lombardy it is referred to as cappello da prete). The stufato is used to prepare the stuffing of agnolotti with pavesane, another typical dish of the Pavia region.
Origin: In the XNUMXth century, during the winter, it was the Sunday dish par excellence. Its steaming (or braising ...
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