Coppa di testa, also known as Tortella, is a traditional Italian cured meat that can be found in the Marche region of Italy. This delicacy is made from the head of a pig, which is deboned, seasoned, and then cooked slowly until tender. It is typically served thinly sliced and enjoyed as an antipasto or in sandwiches.
In the Marche region, Coppa di testa can be found in various towns and communes. One popular place to find this delicacy is in the town of Fabriano, where local butchers and specialty shops offer high-quality Coppa di testa. Another town known for its production of this cured meat is Matelica, where you can find it in local markets and delicatessens.
If you’re looking to try Coppa di testa, you can visit shops like Salumificio Artigianale Marchigiano in Fabriano or Salumeria del Corso in Matelica. These establishments are known for their expertise in producing and selling traditional Italian cured meats, including Coppa di testa.
As for recipes, Coppa di testa can be enjoyed in various ways. One popular recipe is Coppa di testa crostini, where thin slices of the cured meat are placed on toasted bread and drizzled with olive oil. Another delicious option is to use Coppa di testa as a filling for a sandwich, along with fresh vegetables and cheese.
Coppa di testa has also received the prestigious PAT (Traditional Agri-Foodstuffs) recognition, which guarantees its traditional production methods and quality. The specifications for Coppa di testa include using only the head of a pig, deboning it, seasoning it with salt, pepper, and other spices, and cooking it slowly for several hours.
Sources:
– “Coppa di testa” – www.marche.com
– “Coppa di testa” – www.marcheintavola.it