Cassoeula facts for kids
A pot of cassoeula
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| Alternative names | cazzoeula (in Lombard), cazzuola, cazzola, bottaggio (in Italian) |
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| Course | secondo |
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | Savoy cabbage, pork ribs, skin, trotters, head, etc |
Cassoeula (pronounced "kah-SOH-eh-lah") is a yummy and hearty winter dish from Lombardy, a region in Italy. It's a bit like a stew, famous for its rich and strong flavor. People often enjoy it when the weather gets cold. Even famous people like the conductor Arturo Toscanini loved this traditional Italian meal!
It's known as a "noble, ancient Milanese dish." Eating it can bring a lot of joy, especially on a chilly winter day.
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Where Cassoeula Comes From
This special dish has a couple of interesting stories about how it began.
A Winter Celebration
One story connects cassoeula to a holiday on January 17th. This day celebrates Saint Anthony the Abbot. It was also around the time when farmers finished preparing their pigs for the winter. The parts of the pig used in cassoeula were ready to be cooked right away. Other, more valuable parts of the meat were saved for later.
A Spanish Secret
Another story says cassoeula started in the 1500s. This was when Italy was partly ruled by Spain. The story tells of a Spanish army officer who shared his recipe. He taught it to his girlfriend, who cooked for an important family in Milan. The family loved the dish, and soon it became very popular!
What's in Cassoeula?
Cassoeula is made with different parts of pork. These often include ribs, rind (skin), trotters (feet), ears, nose, and tail. It also uses a type of sausage called Verzino sausage. Sometimes, other meats like chicken or goose are added too.
How It's Cooked
The meat is cooked slowly in a large pot, which is called a casserole. This is probably where the dish gets its name! Other ingredients like onion, carrot, celery, and black pepper are added. They cook together for about two and a half hours. After that, Savoy cabbage is put in, and the cooking continues for another half-hour. This long cooking time makes the dish very flavorful.
How to Enjoy It
People usually eat cassoeula with polenta, which is a dish made from cornmeal. A strong red wine is also often served with it. It's a tradition to start eating this dish only after the first frost of the season. This is because the frost helps make the cabbage softer and even tastier!
Different Ways to Make It
There are many ways to make cassoeula across different parts of Lombardy. But one thing always stays the same: they all use cabbage!
For example:
- In the Province of Como, they use the pig's head but not the trotters.
- In the Province of Pavia, only the ribs are used.
- In the Province of Novara, they often add goose meat to the dish.
See also
In Spanish: Cassoeula for kids
