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.

Luca

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Nolite proicere margaritas ad porcos