He then recommended using it in "cold dishes such as charcuterie boards, tomato salads, with cheese boards, or in sandwiches." Capicola is amazing as an addition to your traditional antipasto ...

Following is a transcript of the video. Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured ...