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Cassoeula
A pot of cassoeula
Alternative names
Cazzoeula (in Lombard), cassola, cazzuola, cazzola, bottaggio (in Italian)
Course
Secondo (Italian course)
Place of origin
Italy
Region or state
Lombardy
Main ingredients
Savoy cabbage, pork ribs, skin, trotters, head, etc.
Media: Cassoeula
Cassoeula (Lombard:[kaˈsøːla]; also spelled cazzoeula), sometimes Italianized as cassola,[1]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.[2] One writer describes it as a "noble, ancient Milanese dish",[3] and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".[3]
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Cassoeula (Lombard: [kaˈsøːla]; also spelled cazzoeula), sometimes Italianized as cassola, cazzuola or cazzola (western Lombard word for 'trowel', etymologically...
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butter (similar to Viennese Wiener Schnitzel). Other typical dishes are cassoeula (stewed pork rib chops and sausage with Savoy cabbage), ossobuco (braised...
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