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Outside of Europe, terms include bondiola or bondiola curada in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America. [4] The pronunciation gabagool has been used by some Italian Americans in the New York City area and elsewhere in the Northeast US, based on the Neapolitan language word capecuollo ( IPA /kapəˈkwol.lə ...
Local chain Goodcents has capicola, pepperoni, salami, and oh yeah ... from the cannoli right down the renowned Italian subs. Filippo’s cold cut sandwich is a thing of beauty, piled high ...
Capocollo, also known as coppa or capicola – Italian and French pork cold cut; Bresaola – air-dried and salted beef; Cotechino – slow cooked pork sausage; Zampone – fresh pork sausage from Modena; Guanciale – prepared with pork jowl or cheek; Lardo – Italian cured and seasoned strips of pig fat; Lonza and lonzino – salumi made ...
Capicola is made using a prime cut of pork from the neck and shoulder. The recipes for gabagool (aka capicola) vary, but the general process involves seasoning the meat and then curing for up to ...
Capicola – a traditional Italian cold cut made from dry-cured whole pork shoulder or neck. Two particular varieties have Protected Designation of Origin (PDO) status under the Common Agricultural Policy of European Union law.
TJ's selection of spicy uncured charcuterie includes three traditional Italian cold cuts: coppa, sopressa, and capocolla. Each is dried for more than 60 days and seasoned with condiments such as ...
Stromboli, also known as pizza arrotolata (Italian for "rolled-up pizza"), is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.