Cappacuolo Pronunciation (2024)

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Cappacuolo Pronunciation? ›

Capicola, also known as capocollo, cappacuolo and coppa is a type of Italian dry-cured ham seasoned with various spices. With origins dating as far back as the Roman Empire, this cured meat derives its name from the specific cut of meat used. It's the perfect addition to a date night charcuterie board.

Capicola, also known as capocollo, cappacuolo and coppa is a type of Italian dry-cured ham seasoned with various spices. With origins dating as far back as the Roman Empire, this cured meat derives its name from the specific cut of meat used. It's the perfect addition to a date night charcuterie board.

Capicola, coppa, capocollo, or cappacuolo, is a type of ham that gets its name from the cut of meat it is made from. This cut spans from the neck of a pig to the fourth or fifth rib, connecting the head, called capo, to the shoulder, called collo.

The pronunciation gabagool has been used by some Italian Americans in the New York City area and elsewhere in the Northeast US, based on the Neapolitan language word capecuollo (IPA /kapəˈkwol. lə/) in working-class strata of 19th- and early 20th-century immigrants.

Linguists and historians believe that the pronunciation of capicola as "gabagool" came from Italian dialects morphing and evolving as they were passed from generation to generation of immigrants in America. No matter how it sounds, gabagool and capicola are the same thing—and delicious no matter now you say it.

And if you're making your way through the series for the first (or hundredth) time, you might notice that a certain word comes up an awful lot: gabagool. Tony Soprano utters the word many many times, as do his Italian American co-stars.

Capicola to Italians, capocollo to Americans, capicolla to Canadians, "gabagoul" to Tony Soprano... whatever you call it, capicola is made from the neck of the pig, prized for it's perfect ratio of 30% fat to 70% lean, making the meat moist and tender.

Capocollo and Coppa are the same thing. They are a cured and dried pigs neck, used as if it was a Salami/Salume, i e eaten as it is, uncooked and sliced thinly. A Coppa di Parma is just a Coppa from Parma, most likely made from the same pigs that are used to make Prosciutto di Parma, a k a Parma ham.

Capocollo Calabrese PDO

When cut, the salami has a bright pink colour with streaks of fat typical of pork loin. The flavour is delicate and becomes more refined as it matures; the aroma is characteristic and of the right intensity.

But because capicola has a lower fat content, it's missing that melt-in-your-mouth quality prosciutto lovers rave about. But, less fat means capicola is more tender. While both are sliced thin, Farming Aquaponics points out capicola's smaller cut means it can be eaten in one bite.

Why is prosciutto called Gabagool? ›

Gabagool is not prosciutto, but it is a reference to prosciutto in a specific Italian-American dialect. In some Italian-American communities, particularly those with roots in Southern Italy, there is a tradition of using unique pronunciation and slang for various foods.

Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'

Capicola: Meat of Many Names

Often sold pre-sliced, capicola is seasoned with wine, garlic, herbs, and spices, then hung and dried for up to six months. Sometimes it's rubbed with paprika, which gives the exterior a rosy color. It isn't pressed like prosciutto, so it has a more tender, fatty texture.

What Is Capicola? Capicola, also referred to as coppa, capocollo, or even gabagool among New York's Italian-American population, is an Italian cured meat made from pork shoulder and neck.

Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.