Cassoeula (Lombard:[kaˈsøːla]), 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]
Cassoeula
A pot of cassoeula
Alternative names
Cazzoeula (in Lombard), cazzuola, cazzola, bottaggio (in Italian)
One account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbot which coincided with the end of the pig-slaughtering season.[4][5] The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour.
Another account traces the origins of the dish to the 16th century when Spain ruled Milan; it tells how a Spanish army officer taught the recipe to his lover, who cooked for a noble Milanese family, and the dish was well-received and became popular.[2]
Ingredientsedit
The meat used in the dish includes mainly pork meat (usually least valuable parts like ribs, rind, head, trotters,[3] ears,[6] nose and tail),[7] Verzino sausage,[7] and sometimes other meats like chicken and goose. These are cooked in a casserole (hence its name) with ingredients such as onion, carrot, celery and black pepper for about two and a half hours, after which the cabbage is added and cooking continues for a further half-hour.[3]
Usually, cassoeula is served with polenta and/or a strong red wine. It is tradition for this dish to be eaten starting after the first frost of the season, to let the cabbage be softer and tastier.
Variationsedit
Many variations of this dish exist across the territory, but all of them share the use of cabbage. For example, in the province of Como the head is used, but not the trotters; in the province of Pavia only the ribs are used; and in the province of Novara goose is added.[5]
^ ab"Cassoeula di maiale: ricetta base e varianti". Idee Green. Retrieved 24 January 2013.
February 16, 2024
cassoeula, lombard, kaˈsøːla, sometimes, italianized, cassola, cazzuola, cazzola, western, lombard, word, trowel, etymologically, unrelated, bottaggio, probably, derived, from, french, word, potage, typical, winter, dish, popular, western, lombardy, dish, stro. Cassoeula Lombard kaˈsoːla 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 CassoeulaA pot of cassoeulaAlternative namesCazzoeula in Lombard cazzuola cazzola bottaggio in Italian CourseSecondoPlace of originItalyRegion or stateLombardyMain ingredientsSavoy cabbage pork ribs skin trotters head etc Media Cassoeula Contents 1 Origins 2 Ingredients 3 Variations 4 See also 5 ReferencesOrigins editOne account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbot which coincided with the end of the pig slaughtering season 4 5 The parts of the pig used for the dish were those ready for consumption immediately after slaughter whereas the better cuts of meat would be hung to improve the flavour Another account traces the origins of the dish to the 16th century when Spain ruled Milan it tells how a Spanish army officer taught the recipe to his lover who cooked for a noble Milanese family and the dish was well received and became popular 2 Ingredients editThe meat used in the dish includes mainly pork meat usually least valuable parts like ribs rind head trotters 3 ears 6 nose and tail 7 Verzino sausage 7 and sometimes other meats like chicken and goose These are cooked in a casserole hence its name with ingredients such as onion carrot celery and black pepper for about two and a half hours after which the cabbage is added and cooking continues for a further half hour 3 Usually cassoeula is served with polenta and or a strong red wine It is tradition for this dish to be eaten starting after the first frost of the season to let the cabbage be softer and tastier Variations editMany variations of this dish exist across the territory but all of them share the use of cabbage For example in the province of Como the head is used but not the trotters in the province of Pavia only the ribs are used and in the province of Novara goose is added 5 See also edit nbsp Italy portal nbsp Food portalReferences edit Cassola in Vocabolario Treccani a b Cassoeula Official website Milan Tourism turismo milano it Retrieved 20 September 2015 a b c d P Piazzesi 2007 Cucina Italiana Ediz Inglese Casa Editrice Bonechi p 94 ISBN 978 88 476 2111 4 Retrieved 23 January 2013 Casseoula Italy lifeinitaly com Archived from the original on 10 February 2013 Retrieved 24 January 2013 a b Cassoeula What to Eat in Milan Milan Gastronomy Specialty In Milani What To Eat In Milan Milan Cuisine Milan Speciality hotelinmilan italy com Archived from the original on 24 May 2014 Retrieved 24 January 2013 Fabio Parasecoli 2004 Food Culture In Italy Greenwood Publishing Group p 180 ISBN 978 0 313 32726 1 Retrieved 23 January 2013 a b Cassoeula di maiale ricetta base e varianti Idee Green Retrieved 24 January 2013 Retrieved from https en wikipedia org w index php title Cassoeula amp oldid 1190790692, wikipedia, wiki, book, books, library,
