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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 ...
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 ...
This is not an issue of what side of the world you are or what language you speak as advanced by Jzerocsk and BillyTFried. This is an issue of what the actual pronunciation is and since there is no English word for "coppa" and "capocollo", the same word is used and the same pronunciation should be used. 2.
For example, you may pronounce cot and caught the same, do and dew, or marry and merry. This often happens because of dialect variation (see our articles English phonology and International Phonetic Alphabet chart for English dialects). If this is the case, you will pronounce those symbols the same for other words as well. [1]
Pronunciation is the way in which a word or a language is spoken. This may refer to generally agreed-upon sequences of sounds used in speaking a given word or language in a specific dialect ("correct" or "standard" pronunciation) or simply the way a particular individual speaks a word or language.
The original spellings and pronunciations of Italian loanwords have mostly been kept. Many English words that have been borrowed from Italian follow a distinct set of pronunciation rules corresponding to those in Italian. The Italian soft c pronunciation is /tʃ/ (as in cello and ciao), while the hard c is the same as
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 ...
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