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seafood stew, pork stew, or Jewish dessert

Cassola number one is from Sardinia: crab, scallops, prawns and white fish in a fresh tomato and vegetable broth, with basil, lemon, white wine and mild pepper. It's served with bread and garlic aioli. Many other versions exist.

Cassola number two is another spelling of cassuoela, the piggy soul food of Lombardy and Piemonte.

Cassola the cake

Cassola number three is a Jewish-Roman proto-cheesecake, made with ricotta.

Text © Dana Facaros and Michael Pauls

Images by: carlos alonso, Alpha