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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Cassoeula ： ウィキペディア英語版 Cassoeula __NOTOC__ The Cassoeula (), 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.〔 One writer describes it as a "noble, ancient Milanese dish",〔 and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".〔 ==Origins== One account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbott which coincided with the end of the pig slaughtering season.〔〔 The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour. Another account traces the origins of the dish to the 16th century when Spain ruled Milan; it tells how a Spanish army officer taught the recipe to his lover, who cooked for a noble Milanese family, and the dish was well received and became popular.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cassoeula」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.