Casàda is a typical dish from

Primiero The Primiero (''Primier'' in local dialect) is a valley located in the eastern part of Trentino, Italy. It consists of eight municipalities ('): Canal San Bovo, Fiera di Primiero, Imèr, Mezzano, Sagron Mis, Siròr, Tonadico and Transacqua. I ...

, in

Trentino Trentino ( lld, Trentin), officially the Autonomous Province of Trento, is an autonomous province of Italy, in the country's far north. The Trentino and South Tyrol constitute the region of Trentino-Alto Adige/Südtirol, an autonomous region ...

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

; it is prepared in two versions: ''casàda con la tenza'' (i.e. with

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...

) and ''casàda con la pojna'' (i.e. with

ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...

). In the first case, a piece of freshly made cow's milk

is taken from the mass before breaking, and then covered with semi-whipped cream; in the second, fresh

is used instead of curd. In both cases, it is eaten freshly made or within two days. The name derives from the term ''casàde'', which in the local

dialect The term dialect (from Latin , , from the Ancient Greek word , 'discourse', from , 'through' and , 'I speak') can refer to either of two distinctly different types of Linguistics, linguistic phenomena: One usage refers to a variety (linguisti ...

indicates all the operations carried out by the

cheesemaker Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrat ...

. It is recognised as a ''

prodotto agroalimentare tradizionale ''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of ...

''.

References

{{DEFAULTSORT:Casada Italian cheeses Cow's-milk cheeses Cuisine of Trentino