world cuisine | languages
search help | about us | allergies

mainMain dictionary      translateTranslate from English       keywordKeywords      varietyVarieties      latinLatin
Search for:          

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

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

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

coppa (crudo)

Language: Italian

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 (crudo)
Coppa, with many thanks to the lovely Limoncello on Mill Road in Cambridge

Pronounced: KOHP-pah KROO-doh
Gender: f
Ethnicity: Italian
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

Feel free to e-mail us if you have any comments, but be aware that the database is just being maintained, not updated.

© Suzy Oakes, all rights reserved
All data appearing on this site are copyright protected