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cassuoela
pork and cabbage stew
A classic winter dish in Milan named after the pot it's prepared in, and apparently the favourite of Arturo Toscanini, cassuoela is believed to have been inspired by French potage. Traditionally made after the slaughter of pigs, using the 'less noble' bits like the head and feet.
There are some 25 ways of spelling and pronouncing it, including cassoeûla, cassuola, cassoeura, cassola, casöra, cazzuola, cazzola and bottaggio alla milanese (from the French 'potage').
Text © Dana Facaros & Michael Pauls
Image by Remulazz, Creative Commons License