MrAoD wrote:
> "Luca Pinotti" writes:
>> I would like to give you a recipe of a typical noth-italian recipe:
>> cassouela or casseola (pronouced with a closed "O")
>> It comes from 1600 and it's original from Lombardy, between Milano,
>> Como and Pavia.
>> It's not easy and it takes some time to be prepared. It's recomende
>> in cold winters (so: no southern US states, sorry).
>>
>> If you are intersted, please reply.
>> Translations are often a hard job.
>
> Roughly speaking what kind of dish is it?

It's a kind of stew made with savoy cabbage, sausages and different parts of
pork.

If you are asking means that you have never heard about it...

Luca

--
Nolite proicere margaritas ad porcos