Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany), capicollu (Corsica)
Place of origin
Italy
France
Region or state
Emilia-Romagna
Apulia
Calabria
Basilicata
Lazio
Tuscany
Umbria
Marche
Campania
Molise
Abruzzo
Veneto
Sardinia
Media: Capocollo
Capocollo[1] (Italian:[kapoˈkɔllo])[2] or coppa (Italian:[ˈkɔppa])[3] is a traditional Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.
^Gillian Riley. "Capocollo." The Oxford Companion to Italian Food. Oxford University Press, 2007. p. 100. ISBN 9780198606178
^Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Retrieved 22 September 2019.
^Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Retrieved 22 September 2019.
Capocollo (Italian: [kapoˈkɔllo]) or coppa (Italian: [ˈkɔppa]) is a traditional Italian and French (Corsica) pork cold cut (salume) made from the dry-cured...
– dry-cured ham from South Tyrol, Italy Culatello Culaccia / culatta Capocollo, also known as coppa or capicola – Italian and French pork cold cut Bresaola...
print until 1915 in the publication Hotel Monthly. Cut of pork Bondiola Capocollo United States. Department of the Air Force (1968). The Veterinary Technician...
Coppa or COPPA may refer to: Capocollo, or coppa, a type of traditional Italian pork cold cut Montonico bianco, a white Italian wine grape variety grown...
local products. One of the most important culinary excellence is the "Capocollo Di Martina Franca", a DOP quality product. The town has a particularly...
olive oil, and on making sausages and cold cuts (soppressata, 'nduja, capocollo). Along the coast fish is cured, especially swordfish, sardines (sardelle...
antipasto will consist of any of several meat dishes, such as the sausages capocollo, the fennel-seasoned salsiccie al finocchio, soppressata, ventricina,...
"explosion" of flavour. Bombette are prepared with selected slices of pork capocollo (coppa); the slices of meat are placed on a cutting board and usually...
type of bread called Pane di Laterza PAT and the Capocollo di Martina Franca PAT, a type of capocollo. Other appreciated street foods are the tarallini...
herbs, usually tomatoes, often bell peppers, and sometimes wine. Caldume Capocollo Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli...
beef. In Italian cuisine, there are many variants of lonza stagionata. Capocollo is very similar, but made from the neck muscle rather than the tenderloin...
of Easter lunches and dinners is the fellata, a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes...
Policy of European Union law. Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as "Prodotto...
original (PDF) on 2 April 2012. Retrieved 22 September 2011. Gillian Riley. "Capocollo." The Oxford Companion to Italian Food. Oxford University Press, 2007...
Sant'Angelo, which has IGP status, and Prosciutto di Suino Nero dei Nebrodi; capocollo, guanciale, and coppa are also produced. Barbara Rischkowsky, D. Pilling...
Reg. CE n. 1263 of 01.07.96 GUCE L. 163 of 02.07.96 Lazio Viterbo 31 Capocollo di Calabria PDO Meat products (cooked, salted, smoked, etc.) Reg. CE n...
Ferrandina Typical pork cold cuts are: salsiccia salame pezzente soppressata capocollo pancetta Picerno is the undisputed pole in this sector, producing about...
to the slaughter and processing of pigs) in Apulia, where the typical capocollo is produced. Besides this sausage, the zampina of Sammichele di Bari,...
made with boiled wheat and emmer, macaroni with meat sauce, the famous capocollo steccato, made with the top part of pork loin and delicious Christmas...
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