Over 45 years’
The Coppa di testa (head cheese) has now entered the list of cult products in the new tradition of gourmet pizzas, often paired with cheeses or vegetables.
The combination with traditional bread and white pizza certainly remains the most widespread consumer practice, but nowadays several chefs are making of this cured meat the real strength of their most creative recipes.
Depending on personal tastes, wine can be paired with this kind of cured meat in different ways: a tasty Bellone white wine can be a perfect pairing thanks to its spice hints, whereas a noble Merlot could perfectly mitigate the fatty parts of this cured meat.
By slicing the Coppa di testa, the spices fragrance rises immediately.
The lean and the fat parts unite and alternate with the red chilli pepper and oranges, as in an abstract mosaic.
The intense aromas are followed by an enveloping, pungent and persistent taste, which creates a new, more modern and compelling variety of this historical cured meat.
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