Cassoeula or cazzoeula (), sometimes Italianized as cassola, cazzuola or cazzola (the word for 'trowel', etymologically unrelated), or bottaggio (probably derived from the French word ), 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. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".
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Cassoeula or cazzoeula (), sometimes Italianized as cassola, cazzuola or cazzola (the word for 'trowel', etymologically unrelated), or bottaggio (probably derived from the French word ), 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. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".
==Origins== 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. 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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).