With the arrival of winter, the craving for hearty and comforting dishes is felt, and tapulone becomes an excellent choice to warm up the coldest evenings. This second course from the Piedmontese tradition skillfully combines meat and lard, ingredients that, thanks to slow and careful cooking, release enveloping aromas and an unmistakable depth of flavor. The cabbage, chosen for its sweetness and contribution of texture, blends perfectly with the other ingredients, creating an ideal balance. The preparation, which involves a sauté of onion, carrot, and celery, is the first step to a dish that not only nourishes but tells the story of a rich and genuine cuisine. Perfect for a Sunday family lunch or a dinner among friends, tapulone pairs beautifully with good homemade bread, ideal for soaking up every drop of this rich and flavorful stew.

In a pan, sauté diced lard with olive oil, chopped onion, carrot, and celery; add whole garlic, rosemary, and bay leaves. Add the meat, brown it, and deglaze with white wine. Add the finely chopped cabbage and finish cooking, seasoning with salt and pepper; serve as desired.