The Sicilian name for the stuffing, most often made with a mixture of minced (US: ground) beef and cheese, which is used in sfinciuni, a sort of savoury bun.
Copertina is the name in the Veneto and much of Italy for a beef cut taken from just behind the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.
A beef cut taken from the middle of the shoulder adjacent to the girello di spalla and consisting of subscapularis and terres major muscles medial to the scapula.
Cover charge. This covers, among other things, the cost of the bread which is usually brought to the table in generous quantities.
A sausage from the Veneto formed from pressed layers of ham, mortadella and tongue with black pepper. The coppa is the tub in which the meat is pressed.
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.
