Cassoeula or cazzoeula (Western Lombard: [kaˈ(t)søːla, kaˈtsøːra]), sometimes Italianized as cassola, cazzuola or cazzola (the word for 'trowel', etymologically unrelated), or bottaggio (probably derived from the French word potage), is a typical winter dish popular in western Lombardy, Italy, chiefly made from pork and Savoy cabbage. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini.
Cassoeula or cazzoeula (Western Lombard: [kaˈ(t)søːla, kaˈtsøːra]), sometimes Italianized as cassola, cazzuola or cazzola (the word for 'trowel', etymologically unrelated), or bottaggio (probably derived from the French word potage), is a typical winter dish popular in western Lombardy, Italy, chiefly made from pork and Savoy cabbage. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini.
Source: Wikipedia "Cassoeula" · CC BY-SA 4.0
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