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Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck, and dry- cured whole. The name coppa is Italian for nape, while capicola comes from capo head and collo neck of a pig. The Neapolitan Italian spelling, "'Capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham, prosciutto, because they are both pork- derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capicola is solely meat from the shoulder or neck.
Uitgever Frederic P. Miller
Uitgever Agnes F. Vandome
Uitgever John McBrewster
Product type Paperback