This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||coppa (crudo)|
Description: Cured ham from Emilia-Romagna and Lombardy, especially Piacenza, made from the shoulder and neck meat of pork, boned, spiced, pressed and air dried for upto six months inside a pig's bladder and then preserved in olive oil. It is cheaper, darker, earthier and fattier, than prosciutto and similar to pancetta. Coppa varies from area to area. In Umbria and Marche it may be quite spicy. The coppa is the tub in which the meat is pressed. It is also a cup.
|Coppa, with many thanks to the lovely Limoncello on Mill Road in Cambridge||
Pronounced: KOHP-pah KROO-doh
Most frequent country: Italy
Most frequent region: Emilia-Romagna, Lombardy
See places: Italian food and cuisine, Lombardy
See foods and dishes: capocollo, coppa, coppa, coppa, pancetta, prosciutto, spalla cotta