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Description: A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, sausage, ham and ribs, stewed with Savoy cabbage and beans. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year.
Most frequent country: Italy
Most frequent region: Lombardy
Also known as: bottagio, casoeula, cazzoeula
See places: Italian food and cuisine, Lombardy
See foods and dishes: polenta