Cassoeula (also known as Cazzuola, Cazzola and Bottaggio) is a typical winter dish composed of cabbage and pork which is popular in Northern Italy and Lombardy, in particular. With a rich, strong flavour, it is the perfect, comforting dish for cold winter months.
There are several accounts of the origins of the dish, as is often the case with Italian specialities. However, one associates it with the celebration of St Anthony the Abbot on January 17th, which coincided with the end of pig slaughtering season. The parts of the pig used in the dish were those that could be immediately used after it was slaughtered and the better cuts were hung to improve the flavour of the meat. Another story states that the dish traces its roots back to 16th century, Spanish-ruled Milan. In this version of the origin story, the dish was taught to a Milanese girl by her Spanish lover, an army officer. She then served it to the noble Milanese family that she worked for and it was extremely well-received, soon gaining recognition and popularity.
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