Casàda
Casàda is a typical dish from Primiero, in Trentino, Italy; it is prepared in two versions: casàda con la tenza (i.e. with curd) and casàda con la pojna (i.e. with ricotta).[1][2]
In the first case, a piece of freshly made cow's milk curd is taken from the mass before breaking, and then covered with semi-whipped cream; in the second, fresh ricotta is used instead of curd. In both cases, it is eaten freshly made or within two days.[1][2][3]
The name derives from the term casàde, which in the local dialect indicates all the operations carried out by the cheesemaker.[4]
It is recognised as a prodotto agroalimentare tradizionale.[2][3]
References
[edit]- ^ a b "Bontà e relax ai piedi delle Pale di San Martino" (in Italian). La Stampa. 2015-02-04. Retrieved 2023-03-24.
- ^ a b c "Casàda". www.onaf.it (in Italian). Retrieved 2023-03-24.
- ^ a b "Casàda" (in Italian). Retrieved 2023-03-24.
- ^ "Le delizie della cucina primierotta" (in Italian). Caseificio Primiero. Retrieved 2023-03-24.