A name in Campania for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A salami from the Marche made with the feet and head of the pig spinced with cinnamon and nutmeg and mixed with pistachios.
A name for brawn in Lazio. Meat from a pig's head, cooked, seasoned and then pressed. The coppa is the tub in which the meat is pressed.
Brawn. Meat from a pig's head, cooked, seasoned and then pressed. The coppa is the tub in which the meat is pressed.
A commonly available salami-like sausage made from the shoulder and neck meat of pork, boned, dried, pressed and matured inside a pig's bladder and then preserved in olive oil. It is cheaper, and fattier, than prosciutto and similar to pancetta. The coppa is the tub in which the meat is pressed.
Brawn. Meat from a pig's head, cooked, seasoned and then pressed. The coppa is the tub in which the meat is pressed.
"Cup (of ice cream)." A dish or round stemmed dessert cup and the food served in it. It is also a cut of ham.
