Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1307-0958-7 |
Объём: | 68 страниц |
Масса: | 123 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck, and dry- cured whole. The name coppa is Italian for nape, while capicola comes from capo—head—and collo—neck—of a pig. The Neapolitan Italian spelling, "'Capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham, prosciutto, because they are both pork- derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capicola is solely meat from the shoulder or neck.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.