How to pronounce Cassoeula

Cassoeula is written cassœula where it comes from. In the International Phonetic Alphabet it is /kaˈsøːla/. In plain English letters that is kah-SUR-lah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Cassoeula?

Cassoeula is a main dish of Italy. Where it comes from: Milan and Lombardy. People usually eat it at lunch or dinner. Its main ingredients are pork and vegetables. It tastes rich and savory.

Where Cassoeula comes from

Cassoeula is one of 141 signature dishes of Italy on this map. See all dishes from Milan.

• Risotto alla milanese · Rice dish · Milan

  Milan's risotto is yellow with saffron.

• Cotoletta alla milanese · Main dish · Milan

  Cotoletta alla milanese is a thick veal chop on the bone, dipped in egg and breadcrumbs and fried in plenty of butter until golden.

• Ossobuco · Main dish · Milan

  Ossobuco means "bone with a hole": cross-cut slices of veal shank braised slowly with white wine, broth and vegetables.

• Pizzoccheri · Noodles & pasta · Valtellina

  Pizzoccheri are short, flat ribbons of pasta made mostly with buckwheat flour, which gives them a grey-brown colour.

• Panettone · Dessert · Milan

  Panettone is a tall, domed sweet bread from Milan, made with a long-rising sourdough and enriched with butter, eggs, raisins and candied citrus peel.

• Casoncelli · Noodles & pasta · Bergamo and Brescia

  Casoncelli, casonsèi in local dialect, are filled pasta from Bergamo and Brescia, folded into a half-moon and pressed in the middle so they look like small sweets.

Food of Italy

Dishes like Cassoeula in other countries

Same type of dish and similar main ingredients as Cassoeula:

• Vepřo knedlo zelo · Main dish · Bohemia, Czechia

  Vepřo knedlo zelo is short for roast pork, dumplings and cabbage, and it is so common that the abbreviated name is used on menus.

• Stamppot · Main dish · Holland, Netherlands

  Stamppot means "mash pot": potatoes boiled and mashed together with one or more vegetables, such as kale (boerenkool), sauerkraut (zuurkool), endive or carrots and onions (hutspot).

• Pašticada · Main dish · Dalmatia (Split), Croatia

  Pašticada is beef braised for hours in a dark, sweet and sour sauce, and it is the festive dish of Dalmatia, the Croatian coast around Split.

• Bigos · Main dish · Poland

  Bigos, "hunter's stew", is sauerkraut and fresh cabbage cooked slowly with several kinds of meat and sausage, dried mushrooms, prunes, juniper and red wine.