Lombard Cuisine
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Lombard Cuisine
Lombard cusine is a type of northern Italian cuisine. The varied historical events of its provinces and of the diversity of its territories resulted in a very varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, in broth or not, and a varied choice of second courses meat dishes are added to fish dishes of the tradition of the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy. History Lombard cooking has ancient historical roots dating back to the settlement of Celts in the Po Valley. The most ancient Lombardy dish is ''cuz'', whose preparation has Celtic origins ...
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Cassoeula
__NOTOC__ ''Cassoeula'' (), sometimes Italianized as ''cassola'', ''cazzuola'' or ''cazzola'' (Western Lombard word for "trowel", etymologically unrelated), or ''bottaggio'' (probably derived from the French word ) is a typical winter dish popular in Western 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 Abbot 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 ...
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