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
  1. "Bontà e relax ai piedi delle Pale di San Martino" (in Italian). La Stampa. 2015-02-04. Retrieved 2023-03-24.
  2. "Casàda". www.onaf.it (in Italian). Retrieved 2023-03-24.
  3. "Casàda" (in Italian). Retrieved 2023-03-24.
  4. "Le delizie della cucina primierotta" (in Italian). Caseificio Primiero. Retrieved 2023-03-24.
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