Cassoeula or cazzoeula (Western Lombard: [kaˈ(t)søːla, kaˈtsøːra]), sometimes Italianized as cassola,[1] cazzuola or cazzola (the word for 'trowel', etymologically unrelated), or bottaggio (probably derived from the French word potage), is a typical winter dish popular in western Lombardy, Italy, chiefly made from pork and Savoy cabbage.

[2] One writer describes it as a "noble, ancient Milanese dish",[3] and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".

[3] One account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbot, which coincided with the end of the pig-slaughtering season.

[4][5] The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour.

[2] The Spanish period origin is put under discussion by the existence in the 12th century of a dish called mangiacaxöla in the Lombard comune (municipality) of Busto Arsizio, which leads to think the recipe is way older.