The Art of Hand-Cut Prosciutto: A Culinary Delight

L’Arte del Prosciutto Tagliato a Mano: Un Piacere Culinaro

In the world of culinary arts, few things capture the essence of craftsmanship and flavor quite like hand-cut prosciutto. This age-old technique involves delicately slicing this Italian delicacy with a knife, allowing for unparalleled control and precision. Just like you could imagine, I’ve had a lot of prosciutto over the years; some better tasting than…

Capocollo: From Roman Soldier’s Rations to Italian Delicacy
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Capocollo: dalle razioni dei soldati romani alla prelibatezza italiana

Capocollo, also known as coppa, is a cured meat that has a rich history and a unique flavor profile. This delicacy is made from the neck of the pig. In fact, the word “capocollo” means “behind the neck.” It is a popular meat in Italian cuisine and is enjoyed all around the world. The origins…