Jan Ivarsson TransEdit
jan.ivarsson at TRANSEDIT.ST
Mon Feb 3 20:53:00 UTC 2003
Out of 13 Google hits for "capicola" in Italian, 12 are for "Tortora dal Collare del Capo, Streptopelia capicola" (ring-necked dove) and one for an American sandwich ingredient.
----- Original Message -----
From: "Laurence Horn" <laurence.horn at YALE.EDU>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Monday, February 03, 2003 7:20 PM
Subject: Re: [ADS-L] capocollo
> > Doug Wilson writes:
> >> There are many spellings. "Capicola" is the one I think I've seen most
> >> often. Maybe "coppacollo" might be the standard Italian one?
> > ~~~~~~~
> >Aren't we talking about two different things here? One meat, the
> >other cheese?
> >"Capicola" says cheese to me. A young, mild, cow's milk, mozz type,
> >presented in a sausage-shaped loaf.
> >A. Murie
> Sounds good, but it's not capicola, which is always used for the
> charcuterie item discussed here. Maybe you had capicola with
> provolone, as recommended, and took out the meat? But that would
> still get you no closer than capicola'ed provolone. I tried googling
> on capicola + cheese (sans quotes), and got sandwiches and spreads
> combining the two. "Capicola cheese" with quotes cuts the count back
> from 1800 to 20, but the entries still allude to combos of the form
> "ham-capicola-cheese". All entries have a hyphen or comma separating
> the capicola from the cheese, except for one featuring "capicola
> cheese whirls", as in pepperoni cheese (mozzarella or whatever laced
> with pepperoni).
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