Casàda is a typical dish fromPrimiero, inTrentino,Italy; it is prepared in two versions:casàda con la tenza (i.e. withcurd) andcasàda con la pojna (i.e. withricotta).[1][2]
In the first case, a piece of freshly made cow's milkcurd is taken from the mass before breaking, and then covered with semi-whipped cream; in the second, freshricotta 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 termcasàde, which in the localdialect indicates all the operations carried out by thecheesemaker.[4]
It is recognised as aprodotto agroalimentare tradizionale.[2][3]
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