capocollo

[Laurence Horn]

>  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).

larry