Coppa di testa, Tortella*

Coppa di testa, also known as head cheese, is a traditional Italian cured meat that can be found in the Emilia-Romagna region. This delicacy is made from the meat and gelatinous parts of the pig’s head, which are seasoned with various herbs and spices before being cooked and pressed. It is then sliced and served cold as an antipasto or used as a filling in sandwiches.

In Emilia-Romagna, you can find Coppa di testa in several towns and communes. For example, in Bologna, you can visit the famous Salumeria Simoni, a historic deli that offers a wide selection of cured meats, including Coppa di testa. In Modena, you can find this delicacy at the Salumeria Giusti, a renowned shop that has been producing traditional cured meats since 1605.

One popular recipe that features Coppa di testa is the “Coppa di testa and Pecorino Romano Crostini.” To make this appetizer, thinly slice the Coppa di testa and arrange it on toasted bread slices. Top it with grated Pecorino Romano cheese and a drizzle of extra virgin olive oil. Serve it as a delicious and flavorful starter.

Coppa di testa has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and quality of the product. The specifications for Coppa di testa include using only the meat and gelatinous parts of the pig’s head, seasoning with salt, pepper, and other spices, and a minimum aging period of 30 days.

– “Coppa di testa” –
– “Salumeria Simoni” –
– “Salumeria Giusti” –