Casàda
From Infogalactic: the planetary knowledge core
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]
