Big juicy house made Capocollo, 

cappocolla

For those of you un-familiar with this cooked Italian salami, its fabricated from a cut of meat called the “Coppa”.

It’s located just behind the pig’s head and between the shoulder blades, or, where you might imagine the nape of the neck to be.

It gets cured in a brine, then rolled on black pepper, chili and fennel seed-

Delicious, to say the least.

And it’s finding it’s way into some pasta sauce today with Fusilli !

Menu today:

Fusilli, with spicy Capocollo, white wine and tomato.

Gnocchi, with pomodoro, butter and fresh basil

Whole Grain Spaghetti, with anchovies, chili, sedani and lemon