Capocollo: Difference between revisions
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imported>Ser Amantio di Nicolao Removing from Category:Dried meat using Cat-a-lot |
imported>ESkog m Reverted edits by ~2025-41910-20 (talk) (AV) |
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{{Use British English|date=May 2024}} | {{Use British English|date=May 2024}} | ||
{{Italics title}} | {{Italics title}} | ||
{{Infobox food | {{Infobox food | ||
| name = ''Capocollo'' | | name = ''Capocollo'' | ||
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| caption = | | caption = | ||
| alternate_name = ''Capicollo'' (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ''ossocollo'' (Veneto and Friuli-Venezia Giulia), ''finocchiata'' (Siena), ''coppa di collo'' (Romagna), ''capocollo'' or ''corpolongo'' (northern Lazio and central-southern Umbria), ''lonza'' (central-southern Lazio) or ''lonzino'' (Marche and Abruzzo), ''scamerita'' or ''scalmarita'' (northern Umbria and Tuscany), ''capicollu'' (Corsica), ''gabagool'' ( | | alternate_name = ''Capicollo'' (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ''ossocollo'' (Veneto and Friuli-Venezia Giulia), ''finocchiata'' (Siena), ''coppa di collo'' (Romagna), ''capocollo'' or ''corpolongo'' (northern Lazio and central-southern Umbria), ''lonza'' (central-southern Lazio) or ''lonzino'' (Marche and Abruzzo), ''scamerita'' or ''scalmarita'' (northern Umbria and Tuscany), ''capicollu'' (Corsica), ''gabagool'' (United States), ''capicola'' (United States and Canada) | ||
| country = {{plainlist| | | country = {{plainlist| | ||
*[[Italy]] | *[[Italy]] | ||
}} | }} | ||
| region = {{plainlist| | | region = {{plainlist| | ||
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'''''Capocollo'''''<ref>[[Gillian Riley|Riley, Gillian]]. [https://books.google.com/books?id=-HStec87HdcC&pg=PT126 "Capocollo"]. ''The Oxford Companion to Italian Food''. Oxford University Press, 2007. p. 100. {{ISBN|9780198606178}}.</ref> ({{IPA|it|kapoˈkɔllo|lang}})<ref name=Canepari>{{cite web |url=http://www.dipionline.it/dizionario/ricerca?lemma=capocollo|title=''Dizionario di pronuncia italiana online''|last1=Canepari|first1=Luciano|author1-link=Luciano Canepari|website=dipionline.it|access-date=22 September 2019}} (in Italian).</ref> or '''''coppa''''' ({{IPA|it|ˈkɔppa, ˈkoppa|lang}})<ref name=Canepari2>{{cite web |url=http://www.dipionline.it/dizionario/ricerca?lemma=coppa|title=''Dizionario di pronuncia italiana online''|last1=Canepari|first1=Luciano|author1-link=Luciano Canepari|website=dipionline.it|access-date=22 September 2019}} (in Italian).</ref> is an [[Italian cuisine|Italian | '''''Capocollo'''''<ref>[[Gillian Riley|Riley, Gillian]]. [https://books.google.com/books?id=-HStec87HdcC&pg=PT126 "Capocollo"]. ''The Oxford Companion to Italian Food''. Oxford University Press, 2007. p. 100. {{ISBN|9780198606178}}.</ref> ({{IPA|it|kapoˈkɔllo|lang}})<ref name=Canepari>{{cite web |url=http://www.dipionline.it/dizionario/ricerca?lemma=capocollo|title=''Dizionario di pronuncia italiana online''|last1=Canepari|first1=Luciano|author1-link=Luciano Canepari|website=dipionline.it|access-date=22 September 2019}} (in Italian).</ref> or '''''coppa''''' ({{IPA|it|ˈkɔppa, ˈkoppa|lang}})<ref name=Canepari2>{{cite web |url=http://www.dipionline.it/dizionario/ricerca?lemma=coppa|title=''Dizionario di pronuncia italiana online''|last1=Canepari|first1=Luciano|author1-link=Luciano Canepari|website=dipionline.it|access-date=22 September 2019}} (in Italian).</ref> also called '''gabagool''' in [[American English]], is an [[Italian cuisine|Italian]] [[pork]] ''[[salume]]'' made from the [[Curing (food preservation)|dry-cured]] muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle ''salume'', dry cured, and typically sliced very thinly. It is similar to the more widely known cured [[ham]] or [[prosciutto]], because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is. | ||
==Etymology== | ==Etymology== | ||
This cut is typically called {{lang|it|capocollo}} or {{lang|it|coppa}} in much of Italy, [[Corsica]], and southern Switzerland ([[Ticino]] and the [[Grisons]]).<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Prodotti?text=coppa#20 | title=Coppa | publisher=[[Culinary Heritage of Switzerland]] | accessdate=10 March 2023}}</ref> This name is a compound of the words {{lang|it|capo}} ('head') and {{lang|it|collo}} ('neck'). Regional terms include {{lang|it|capicollo}} ([[Campania]] and [[Calabria]]) and {{lang|it|capicollu}} (Corsica). | This cut is typically called {{lang|it|capocollo}} or {{lang|it|coppa}} in much of Italy, [[Corsica]], and southern Switzerland ([[Ticino]] and the [[Grisons]]).<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Prodotti?text=coppa#20 | title=Coppa | publisher=[[Culinary Heritage of Switzerland]] | accessdate=10 March 2023}}</ref> This name is a compound of the words {{lang|it|capo}} ('head') and {{lang|it|collo}} ('neck'). Regional terms include {{lang|it|capicollo}} ([[Campania]] and [[Calabria]]) and {{lang|it|capicollu}} (Corsica). | ||
Outside of Europe, terms include ''bondiola'' or {{lang|es|bondiola curada}} in [[Argentina]], [[Paraguay]], and [[Uruguay]], and ''capicola'' or ''capicolla'' in North America.<ref>''Canadian Oxford Dictionary'', 2nd ed., 2004.</ref> The pronunciation ''gabagool'' has been used by [[Italians in New York City|some Italian Americans in the New York City area]] and elsewhere in the Northeast US, based on the [[Neapolitan language]] word {{lang|nap|capecuollo}} ({{IPA|nap|kapəˈkwollə|pron}}) in working-class strata of 19th- and early 20th-century immigrants.<ref>Dan Nosowitz. [http://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained "How Capicola Became Gabagool: The Italian New Jersey Accent, Explained"]. Atlas Obscura. 5 November 2015. Retrieved 20 September 2016.</ref> | Outside of Europe, terms include ''bondiola'' or {{lang|es|bondiola curada}} in [[Argentina]], [[Paraguay]], and [[Uruguay]], and ''capicola'' or ''capicolla'' in North America.<ref>''Canadian Oxford Dictionary'', 2nd ed., 2004.</ref> The pronunciation ''gabagool'' has been used by [[Italians in New York City|some Italian Americans in the New York City area]] and elsewhere in the Northeast US, based on the [[Neapolitan language]] word {{lang|nap|capecuollo}} ({{IPA|nap|kapəˈkwollə|pron}}) in working-class strata of 19th- and early 20th-century immigrants.<ref>Dan Nosowitz. [http://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained "How Capicola Became Gabagool: The Italian New Jersey Accent, Explained"]. Atlas Obscura. 5 November 2015. Retrieved 20 September 2016.</ref> This pronunciation was used in the television series ''[[The Sopranos]]'', and its use has become a [[stereotype]].<ref>{{Cite book|url=https://books.google.com/books?id=2Hs6Q2TVAOMC&pg=PA126|title=The Goomba Diet: Living Large and Loving It|last1=Schirripa|first1=Steven R.|author1-link=Steve Schirripa|last2=Fleming|first2=Charles|author2-link=Charles Fleming (author)|date=2007-04-24|publisher=Crown Publishing Group|isbn=9780307353030|pages=126|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=BwTtDQAAQBAJ&q=gabagool&pg=PT144|title=The Portable Italian Mamma: Guilt, Pasta, and When Are You Giving Me Grandchildren?|last1=Mosiello|first1=Laura|last2=Reynolds|first2=Susan|date=2009-02-18|publisher=Simon and Schuster|isbn=9781440520396|pages=144|language=en}}</ref><ref>{{Cite web|url=http://www.eater.com/2013/6/20/6417383/watch-james-gandolfinis-food-scenes-from-the-sopranos|title=Watch James Gandolfini's Food Scenes from The Sopranos|last=Dixler|first=Hillary|date=2013-06-20|website=Eater|access-date=2017-03-02}}</ref> | ||
==Varieties and official status== | ==Varieties and official status== | ||
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{{Commons category-inline}} | {{Commons category-inline}} | ||
{{Portal|Italy|France|Food}} | {{Portal|Italy|France|Food}} | ||
* [[List of dried foods]] | * [[List of dried foods]] | ||
Latest revision as of 17:40, 28 December 2025
Template:Short description Template:Use British English Template:Italics title
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Capocollo[1] (Script error: No such module "IPA".)[2] or coppa (Script error: No such module "IPA".)[3] also called gabagool in American English, is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.
Etymology
This cut is typically called Script error: No such module "Lang". or Script error: No such module "Lang". in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons).[4] This name is a compound of the words Script error: No such module "Lang". ('head') and Script error: No such module "Lang". ('neck'). Regional terms include Script error: No such module "Lang". (Campania and Calabria) and Script error: No such module "Lang". (Corsica).
Outside of Europe, terms include bondiola or Script error: No such module "Lang". in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America.[5] 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 Script error: No such module "Lang". (Script error: No such module "IPA".) in working-class strata of 19th- and early 20th-century immigrants.[6] This pronunciation was used in the television series The Sopranos, and its use has become a stereotype.[7][8][9]
Varieties and official status
Four particular varieties (coppa piacentina, capocollo di Calabria, coppa de Corse,[10] and capocollo di Martina Franca)[11] have PDO and PGI (capocollo di Martina Franca) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.[12][13]
Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as prodotti agroalimentari tradizionali (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies:
- Capocollo della Basilicata;[14]
- Capocollo del Lazio;[15]
- Capocollo tipico senese or finocchiata, from Tuscany;[16]
- Capocollo dell'Umbria.[17]
Outside Europe, capocollo was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.
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Slices of Coppa Spécialité Corse (Corsica): a balanced quantity of white fat is important for flavour and tenderness.
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Slices of capocollo di Martina Franca served with figs
See also
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References
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- ↑ Riley, Gillian. "Capocollo". The Oxford Companion to Italian Food. Oxford University Press, 2007. p. 100. Template:ISBN.
- ↑ Script error: No such module "citation/CS1". (in Italian).
- ↑ Script error: No such module "citation/CS1". (in Italian).
- ↑ Script error: No such module "citation/CS1".
- ↑ Canadian Oxford Dictionary, 2nd ed., 2004.
- ↑ Dan Nosowitz. "How Capicola Became Gabagool: The Italian New Jersey Accent, Explained". Atlas Obscura. 5 November 2015. Retrieved 20 September 2016.
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
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Further reading
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