Explore the process of making Capocollo di Martina Franca, a unique Italian cured meat from Puglia, where the meat is ...
“This is our riff on the old classic prosciutto and melon,” says Ward. “Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version – ...
Following is a transcript of the video. Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat ...
What did we miss? What's your favorite restaurant to get an Italian sub?
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