Cassoeula
Cassoeula (Lombard: [kaˈsøːla]), sometimes Italianized as cassola, cazzuola or cazzola (Western Lombard word for 'trowel', etymologically unrelated), or bottaggio (probably derived from the French word potage), is a typical winter dish popular in Western Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".
A pot of cassoeula | |
| Alternative names | Cazzoeula (in Lombard), cazzuola, cazzola, bottaggio (in Italian) |
|---|---|
| Course | Secondo (Italian pasta course) |
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | Savoy cabbage, pork ribs, skin, trotters, head, etc. |
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