What is Coppa Piacentina? The recipe for this traditional Italian deli meat has been passed down for generations, and in every country farmhouse, Coppa was considered a special treat, eaten for holidays and other special occasions. Some of those recipes found around the Nure and Trebbia Valleys date back to the 1800s, when Coppa was known as Bondiola and described as a cured pork cut seasoned with salt, pepper, cinnamon, sugar and cloves| www.tasteatlas.com
Capocollo di Calabria DOP is a cold cut made from the top part of the loin of a pig, specifically pigs born and raised in the region Calabria in southern Italy.| Wine and Travel Italy
Transform your Easter gathering with these stunning easter charcuterie board ideas—from kid-friendly to elegant adult options, with simple assembly tips!| Cooks Dream
Looking to wow your special someone this Valentine's Day? Or are you planning a cozy Galentine's celebration? Skip the restaurant crowds and create an amazing spread at home with these creative charcuterie board ideas.| Cooks Dream
Today, we're diving into capicola - one of Italy's most beloved cured meats. I'll walk you through everything you need to know about making this delicacy in your own kitchen. So let's roll up our sleeves and explore the fascinating world of this Italian classic.| Cooks Dream
So, what is the difference between cooking and baking? Cooking is the broader category of food preparation methods, while baking is one of those methods. #cooking #baking #cookingscience #bakingscience| Cooks Dream
