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The Cassoeula (pronounced [kaˈsøla]), sometimes Italianized Cazzuola or Cazzola (Italian word for trowel) or bottaggio (probably derived from the French word potage) is a typical winter dish popular in Northern Italy, mostly in Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini.

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  • The Cassoeula (pronounced [kaˈsøla]), sometimes Italianized Cazzuola or Cazzola (Italian word for trowel) or bottaggio (probably derived from the French word potage) is a typical winter dish popular in Northern Italy, mostly in Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini.
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  • Cassoeula
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  • External Image
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  • secondo
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  • cazzuola, cazzola, bottaggio
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ingredient name (literal)
  • Savoy cabbage, pork ribs, skin, trotters, head, etc
region
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