capicola

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ca·pi·co·la

 (kä′pĭ-kō′lə, kăp′ĭ-)
n.
Cured meat from the neck or shoulder of a pig, usually served in thin slices.

[Italian capocollo, capicollo : capo, head; see capo1 + collo, neck (from Latin collum); see kŭel- in Indo-European roots.]
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References in periodicals archive ?
And I won't get things like pastrami or cappicola from the deli.
The antipasti featured roasted suntan peppers, broccoli florets, salami, hot cappicola, a sharp provolone, a second, heartier cheese and assorted Italian olives.
Several suppliers showcased their penchant for picante, including Fra Mani, which introduced Spicy Uncured Cappicola.
They made it with a 10in Italian bread bun filled with Genoa salami, Cappicola ham, Provolone cheese and a spread made of olives, pimientos, celery, garlic, onions, capers and spices.
Preparation time: 3 minutes Hot Antipasto Panini 1 can (14.5 ounces) artichoke hearts, rinsed and drained, chopped 1 clove garlic, finely minced 2 tablespoons extra virgin olive oil 1/2 cup roasted red peppers, drained and chopped 2 tablespoons finely chopped pepperoncini 3 tablespoons finely chopped pitted black olives Salt and pepper, to taste 1 loaf ciabatta or Italian bread 1 cup arugula 1/2 pound hard salami or cappicola, sliced 4 slices provolone 1.
The thing was filled with ham, salami, cappicola, pepperoni, cheese, lettuce and fresh tomato.
Combine peppers, mushrooms, onions and cappicola with 3/4 pound shredded cheese.
Used for cappicola, veal sausage, large bologna, Lebanon, and cooked salami.
He imports olives, cheese, cappicola, sopressata, and salami."