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, Imer, Trentino, Imèr, Mezzano, Sagron Mis, Siror, Siròr, Tonadi ...

, in

Trentino Trentino (), officially the Autonomous Province of Trento (; ; ), is an Autonomous province#Italy, autonomous province of Italy in the Northern Italy, country's far north. Trentino and South Tyrol constitute the Regions of Italy, region of Tren ...

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

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

curd Curd is obtained by Denaturation (biochemistry), 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, a Kefir cheese, ...

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

ricotta Ricotta () 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 casein h ...

). 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 A dialect is a Variety (linguistics), variety of language spoken by a particular group of people. This may include dominant and standard language, standardized varieties as well as Vernacular language, vernacular, unwritten, or non-standardize ...

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 concentrate ...

. It is recognised as a .

References

Italian cheeses Cow's-milk cheeses Cuisine of Trentino {{italy-cheese-stub