 Cassoeula
Highlight of numerous summer festivals and winter, the cassoeula (Italianized in trowel or Cazzola, or bottaggio or even variation in Varese, cassoeura or casöra) is a delicious dish of traditional Milanese and Lombard cuisine consists mainly of cabbage, (which tradition expected to be used only after the first frost), and the less noble parts of the pig, as the rind, feet, head and ribs. Typically winter, the cassoeula is usually accompanied by a delicious polenta and, like the dishes more or less known, presents variations in the use of ingredients that can change according to personal tastes and depending on where it is produced: in the old tradition, for example, are missing legs and chopped vegetables, and adds a nice white wine and head. Towards the Novara, an ingredient is also the goose meat, while in the bunting are used only pins (for which the dish is called Rago, of which there is also a traditional version made with goose). In Milan, finally, is prepared Bottaggio that differs for the use of chicken meat in place of that of pork. | 
Europe
Italy
Lombardy
