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.
A Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta.
A Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta.
A Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta.
A version of caponata from Liguria made with stale, crusty bread or biscuits (US: crackers) soaked in oil and mixed with tuna, crushed garlic, olives, tomatoes, anchovies and so on. The stale bread or biscuits mimic earlier versions which were made with sea biscuits.
A Sicilian name for caponata, most often used in Palermo. Caponata is a Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta.
