Cazoeula on the table!
A typical dish of the area that the Veranda Restaurant in Moltrasio, Lake Como, brings to the stage over the weekend of 22nd and 23rd November …
The Cazoeula is a dish of Como tradition known for excellence which is usually eaten with polenta.
A typical winter dish, the popular Lombardy cuisine, the protagonist of festivals and fairs.
“… historians identify the recipe of Rupert Nola, the first recipe due to the dish. The author, a native of Nola, and is considered one of the fathers of Spanish cuisine was in the service of the Aragonese court of Naples, during the fifteenth century. in his most important work, the Llibre of Coch, we propose a recipe for “Cassola de carn” in which many elements bring to Cassoeula. in Naples in 1773, Vincenzo Corrado gives a recipe for “pig snout boiled “and offers” on pottaggio cabbage. ”
An obvious common thread that binds married soup traditional Neapolitan to casseula Lombarda. It was not until the nineteenth century, found in the work “The cook unpretentious” of the Como Odescalchi (1826), the first recipe of the dish Lombard “Wikipedia.
And for those who have never tasted these traditional dishes, we recommend a lunch on the veranda …
La Veranda Restaurant
Piazza San Rocco 5 – Moltrasio (Como)
+39 031 290444