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Glossary

Cazuela (Cassola)

Terracotta cookware with straight sides and glazed inside which distributes the heat evenly. Often used for slow cooking in the oven and on top of the stove. Smaller versions are used in Spnish cooking for the classic dish of garlic prawns.

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Formaggio

Formaggio (cheese) falls into two main categories sweet (dolce) or with bite (picante).