Cassoeula

*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]

^ "Cassòla in Vocabolario - Treccani".
^ Cite error: The named reference Turismo was invoked but never defined (see the help page).
^ ^a ^b Cite error: The named reference Piazzesi2007 was invoked but never defined (see the help page).

[1] "Cassòla in Vocabolario - Treccani".

[Turismo-2] Cite error: The named reference Turismo was invoked but never defined (see the help page).

[Piazzesi2007-3] Cite error: The named reference Piazzesi2007 was invoked but never defined (see the help page).

[1]

[2]

[3]

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