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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


capocollo

Language: Italian

Description: A commonly available, spicy salami originally from Calabria but now found in Basilicata, Puglia and Umbria. It is made from the shoulder and neck meat of pork, boned, pressed and matured in saltpeter inside a pig's bladder with sugar, spices including nutmeg, wine and black pepper. It is dried for about two months after which it may be smoked or preserved in olive oil. It is cheaper, darker, and fattier, than prosciutto and similar to pancetta. In Calabria and Tuscany it is called capocollo and coppa further north.


Pronounced: kah-poh-KOHL-loh
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Basilicata, Calabria, Puglia, Umbria
Also known as: bondiana, coppa di piacentina

See places: Italian food and cuisine, Basilicata, Calabria, Puglia, Umbria

See foods and dishes: capocello, coppa, pancetta, prosciutto, spalla cotta

See: lonza

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