How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
Vložit
- čas přidán 29. 03. 2021
- You may know it by the name of capocollo, coppa, capicola, gabagool - dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot thanks to its vivid red color and beautiful marbling. Unlike ham, the fat in pork neck makes capocollo a soft, tender, and incredibly tasty cut. Capocollo from Martina Franca is a blend between two unique things: the very Italian practice of curing pork neck, and where it is made - the Itria Valley, a hilly farmland with fertile soils. It's here that the fragno, a distinct oak tree, has found its ideal home, passing down the aromas of the forest to the cured meat. We visited Salumi Cervellera, a family-run business in the heart of the Itria Valley, to find out more about how its traditional capocollo is made.
For more, visit: / capocollomartinese
Pro Kitchen Tours episode: • Chef Daniel Boulud's $...
MORE REGIONAL EATS VIDEOS:
How Traditional American Cheese Curds Are Made | Regional Eats
• How 2,000 Pounds Of Ch...
How Frozen Custard Became Wisconsin’s Favorite Dessert | Regional Eats
• How Frozen Custard Bec...
How One Of Italy's Rarest, Most Expensive Cheeses Is Made | Regional Eats
• How One Of Italy's Rar...
------------------------------------------------------
#Italy #RegionalEats #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at: www.insider.com
Food Insider on Facebook: / foodinsider
Food Insider on Instagram: / thisisinsiderfood
Food Insider on Twitter: / insiderfood
Insider on Snapchat: / 4020934530
Insider on Amazon Prime: www.amazon.com/v/thisisinsider
Insider on TikTok: / insider
Food Insider on Dailymotion: www.dailymotion.com/foodinsider
How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
I really wished they did more with gabagool it was my favorite character on the show
Gabagool? Ova heeeere.
oh my god your pfp lmao
It never had the makings of a varsity athlete 😕
They killed gabagool off, every chance they got 😢
They compromised
Woke up this morning.. HAD SOME GABAGOOL
Man of culture
Then I woke up the next day and got some GABAGOOL
Hell yea dude
Even got some gabagool from aaa... scooby doo
With or without the side salad?
just when i thought i was out they pull me back in
HE SAT ON ONE ASSCHEEK THE WHOLE WAY OVAAAAA
GABAGOOL, OVA HERE 👇
Don't eat the gabagool grandma its just fat and nitrates
@@PolishGod1234 👇👇👇👇
That scene made me look this up.
Now I kinda wanna go buy some.
I dunno why as a kid I always thought Gabagool was some kind of spaghetti
AYY
I've been watching so many Sopranos clips, CZcams decided to recommend me this 😁
Twenty years I wanted to eat authentic Italian gabagool. But I compromised, I watched videos of it on my phone instead
Same here lol
Bro same no cap
Twenty years in the can I wanted gabagool, but I compromised. I ate grilled cheese off the radiator instead.
Shah of Iran ova here!
And your brother billy whatever happened there.
🤣 made my day. Phil Leotardo
what a great series. I binged watched the entire thing in about 8 days. after the very last vid I happened to catch on the news that James Gandolfini had died that day. no b.s.
My Grandpa made Coppa...
Loved it 🤤🙋♂️👍👍🥳
Gabagool is great stuff. I bought some 20 years ago that came in a can, and it’s still going strong!!
Was it in the can for 20 years?
@@kevinkibble8342 It was. My kid brother told me not to open it for that long. It’s not something I wanted to do, but I compromised nonetheless.
@@tideatmilehigh2727 that animal, I can't even say his name m
@@tideatmilehigh2727and ended up eating grilled cheese off the radiator
@@tideatmilehigh2727 your kid brother Billy, whateva happened dere
came here just to hear a couple Gabagools and then left... Totally worth it thanks.
00:16 the f*cking pork neck makes capocollo soft... (cant unheard it)
Same
Bruh
😂😂😂😂 thats what she really said
🤣🤣🤣
it's "the fat in pork...."
Hahahaha I was looking for this comment!!!! 😅😅😅☺️☺️
I totally get why Tony, Silvio & the crew freak out over a plate of gabagool, now 🥩😋
gabagool?
ovah herrrre!!!
Me too. Cos they don't give a damn how much those pigs had to scream in terror and agony
@@DavidReyes-mq6wp 👇🏽👇🏽👇🏽👇🏽
“Gabriella sends me down for the gabagool”
@@00bankz24 🤣👍
Oh dear, you said the magic word. Soprano's fans will blot out the sun.
Gabagool? Ova here!
Giuseppe has the makings of a varsity athlete
Eyyyy oohh gabagool
Eyyy tone!
Heyyooo T, save some gabagool for the rest of us heh heh
@@pauliewalnuts2331 haha best comment with the "heh heh"
"THERE HE IS....."
😂😂😂
Gabagool?!?!? OVA HERE! 👇👇
best comment on this video
Silvio?
When I thought I was out, they pulled me back in 😤
Enough with the preamble
Ey tone
Oak is a nice subtle smoke. No acridity or creosote. Clean smoke with easy to control temp. Oak is truly one of the great Cooking Woods
I've eaten this several times he, and it's delicious. That said, I swear that you produce any food product, if you can assign a unique quality that makes it exclusive; like "it's from boars that live on a diet of acorns from a specific local tree," or "grapes grown on the northwestern face of Mount Wherever," you can immediately add a 30% premium and people will love it.
Don't eat it Tim, it's just fat and nitrates
@@PolishGod1234 It depends on where and what you buy It...
@@PolishGod1234 It depends on where and what you buy It...
@@bellavecc2570 i know, my comment was Sopranos reference
@@PolishGod1234 oh ok srry
Oh shit it’s me
Oh hey Tony soprano 😂😂😂
🤣🤣🤣
Miss you dude. Your sons about to be in a dope movie about ya though. ❤️
Freddie Enterdream 💯😎
oh shit it's you
"Who ate all the gabagool?"
"No more gabagool for you. The doctor says it's unhealthy!"
"I DON'T GIVE A FU-!"
The Sopranos...on Pax.
FU-?!
FU-?!
FU-!
Hey Tone, how bout some nice gabagool?
@@gm3353 (Slams hand on table) Puss-. We don't got any gabagool, okay? So shut the fu-
Is this a got damn Madtv reference out in the wild?
@@anthonyc1629 fu- fu- fu- fu- fu
I'm gonna dress up as a gaba-ghoul for halloween next year
Gabagool? Over here!
"I will have the gabagool" - Michael Scott
Damm you beat me
"Bring him the gabagool"
That's what she said!!!
Thank you
ERIC....you GABBA on my GOOL PAL
Giuseppe was getting pissed when she started cracking jokes. 😂
He's so proud of the product. Love to see it.
Lonza is my favorite! Capic. Also very good. God Bless!🙏🤗
Gabagool is my favorite lunch meat. I eat it right out of the paper. Dont even need to make a sandwich with it it's so delicious
True soprano style
So the Tony Soprano method huh
Gabagool, provolone, and uh, vinegar peppers
gabagool? ova here
Haha Tony
That's why I came..
Don't eat gabagool grandma, it's nuthin' but fat and nitrates!
@@TheCheat_1337 who is that? the girl
@@tysonmccorkle1036 her name is yuri
@@tysonmccorkle1036 it’s your granddaughter! Meadow!
Claudia, your show is absolutely amazing, you're such a great host. You ask very good questions, always with a dash of humor, while never taking the spotlight off of your interviewee. That is talent!
Roberto, your passion for pesto is mesmerizing. Not a single note of pedantry or condescension in your explanations, rich with the history of the ingredients and the art of making pesto. It was an absolute pleasure to hear listen to you!
And to the rest of the team who made this episode possible, amazing work! From the camera work to the music, everything was amazing! Thank you :)
She is as well versed in cuisine as she is beautiful.
@@BigboiiTone she’s mid
@@r.i.pashleybamboo6215 hmmm gonna have to say 8-9/10 buddy
Wait, there was something about pesto? Once she opened her mouth I kind of checked out.
Love these insider docs! Theyre always so good!
Claudia is by far the best host :)
I'd watch a documentary series of her traveling around the world lol
I was just thinking that.
She is beautiful
Yasssss
My fav
She is my fave!!
Your view numbers will be, no doubt, inflated with lots of "The Sopranos" viewers. Great idea with spelling it, gabagool.
Gabagool? OVA HERE!
Seeing an expert show their craft 🙌👏
What did Claudia say at 0:17 ? I love the way she said it, in her accent!!!
Capocollo, which is the correct way to call it.
Woke up this morning and got some GABAGOOL. Woke up the next morning and got some Gabagool.
This games going down in history
even got a gabagool from a, scooby doo
Dunkey reference :)
🤌🤌
Keep waking up keep getting diffrent types of gabagool
Even got some gabagool from uhh... Scooby doo
tony soprano had a panic attack watching this
Tony Soprano, whatever happened there?
The gabbagool!!
He never had the makings of a varsity athlete
Oh, Madrone! The gabba-gool!!!
Quasimodo predicted this !
Can only imagine how spectacular it tastes fresh before packaging and shipping. Very good!! 😊
It tastes better after 20 years in the can.
@@user-rb3yx1bf6g I find that hard to believe lol
Pork neck is an incredible cut of meat. I often get a roast pork neck roll with mustard and pickle from my German deli.
Its always nice to see new videos from Claudia her videos are the only ones I watch in this channel
Claudia is great but the Food Wars guys do great videos also.
Hahaha
No one cares
@@creativemindplay ...k?
Claudio is the reason most subscribed tbh
Italians got the food game on lock no doubt.
White people winning ngl
Agreed. I don't know how French food got its reputation as "haute cuisine". If I'm going out to eat, I'm getting either Italian or Chinese. THOSE are Earth's two greatest cuisines, IMHO.
@@BrutishYetDelightful There's a YT video in French and even they say Italian is France's #1 favorite.
Maybe for europeans but not for the world 🌎🌍
Capacollo is my favorite. I've always loved it more than any other cured meat.
CAPOCOLLO NOT CAPACOLLO
This is one of my favorites
10:29 I find it very cute that Claudia is initially slowly consuming the piece handed to her, then proceeding to devour the meat after finding it irresistibly delicious!
I think she tried to chew it but found it too hard to chew so she just decided to swallow it whole.
@@Pulang_Diwa Good point.
She smelled it through a mask for a minute straight then just ate it in one bite without smelling it
@@Pulang_Diwa she knows how to handle a piece of meat alright
0:16
You kiss your mother with that mouth, Jesus
“Woke up this mornin…got some gabagool!”
I believe Tony wanted...a meatball sub...
Oh yes, truly a rich and storied culture…
watch it chrissy!🤘
*"I'm hoofin' it back to the hotel. I gotta take a wicked shit."*
Amazing pride & care taken!
I finally tried some gabagool after binge watching the sopranos, and it's so good!!!
Hahaha im binging Sopranos right now and want to try some so bad! Did you get yours at a deli/italian market?
Just don't take any from Paulie's collection.
Oh of course after binging some clips of the Sopranos that the YT algorithm was like: "Wanna know how that shit is made?!"
Woke up this morning🎶
Incredible stuff...
11:01 when the sun shines through that slice - heavenly. It looks better than any capocollo I have ever bought or eaten in my life!
Literally recommended from a Sopranos compilation.
Wow! That was a great episode!
Claudia has become my favorite food travel host, so many interesting videos.
Italians love to eat good food and certainly know how to prepare it. My mouth waters uncontrollably.
This is amazing watching the craftsmanship and tradition in how this is made.
Looks amazing.
Gabagool?? Over here! 👇🏼👇🏼
Fun fact: "capocollo" comes from "capo del collo", which means "top of the neck". :)
Another fun fact from the Balkans
@Nicholas Brown it's just the americanized way of saying it
@@FAB1150 *Italian-americanized
@@appenanicola4382 I don't get the "I'm Italian because my ancestors were Italian" thing you Americans do (even with other cultures). If your great-great-grandfather's uncle was Italian you're still american lol.
@@FAB1150 1. American is not an ethnic group it's a civic culture shared amongst people of different ethnic and cultural groups
2. I have family that live in Sicily right now
3. I appreciate where I come from, the food, the language, the art
you should understand these things, va bene?
Magnifique vidéo qui met l'eau à la bouche. Les cuisines du monde sont merveilleuses.
My mouth is watering 😊
Being fluent in Spanish I love hearing italian
I like how she speaks ❤️
Michael Scott: I'll have the gabagool
A few moments later...
I'll have the spaghetti, with a side salad. If the salad is on top, I send it back.
Read it with his voice playing in my head. 😁
Dwight:Bring him the gabagool
Haha i thought that he made gabagool up
This was excellent love videos like this
Gabagool is a word I've heard but never known. This is cool.
Beautiful. Reminds me of lunchtime with my dad and grandparents. Sliced Capocollo on homemade hard rolls, salt-cured black olives, and cheese, usually Fontinella. Maybe some slices of Mortadella on the side.
Aughhhhh cut it out! Starting to drool over here...
Me too. Grandad would catch a wild railroad bum. Make sure he’s healthy. Or nurse him back to health for 2 weeks.
Feed him acorns and oats for a 6 weeks. And the lady at week only large yellow onions. 10 onions a day.
Kept i. In a restrictive area to break down the muscle tissue and then would finish off him in bathtub gin a barrrel which the bum would marinate or drown in the bathtub gin
He only used the neck and the rest of the bum went to the earth.
@@oldironsides4107 Yer grandad knew his way around making bum-meat tasty! The old folks were right.
What a beautiful language. I hear Spanish like words here and there but Italian seems more rhythmical. Hope to learn it once i finish studying spanish.
it's the language of opera, poetry and love (with french and spanish)
@@andreasantinelli7213 Are you talking about german? Kidding ;
It's all Latin based...thats why so many similar words..
Exactamente!
Romance languages be like that
Amazing!
Wow, that oak tree treatment. And I like spicy.
Tony Soprano: Watches as he begins to breathe heavily.
He never stopped
@@shmosel_ He did now
Claudia is the best. Favorite host by far. Hope that she is the host of the new series because I’d totally watch her!
I love old-world traditional products still largely made by hand with traditional techniques. As a cured meat and wine enthusiast I'm so glad to be able to purchase products from Spain, Italy, and other Mediterranean countries that have so much tradition and pride going into them.
I love Capacollo
Not one of those gabagools goes without a smack by Giuseppe. That is the most important step in his quality control.
It's definitely an art. My father-in-law had a source for this delicacy and it was the best I ever was privileged to enjoy. Dad would say, "Just good bread, it doesn't need anything else!" Of course he knew where to get the best rolls and bread too. 9:29, you can see how dense the finished product is by the amount of effort he has to apply in cutting the meat.
I gotta say, I do love it with the roasted red peppers and black olives and provolone and artichoke hearts. This is really tough to beat. I do get the good-bread-and-nothing-else thing. I just had such a sandwich of good bread with Mancini fried peppers and just a little of their oil to moisten the bread. Lovely stuff!
@@BrutishYetDelightful Indeed. There's something so essential about it. Certainly very satisfying. When my father-in-law put up his red peppers, I always dove-in with gusto. After we (mostly me!) went through our allotment, since I was privileged to be married to his oldest daughter I got my wife to intercede for an additional jar or two. I had it so good for _so_ long and at least I realize that fact.
So very interesting.
what a great job!
I am in love with these videos , and Bella Claudia .
It is brilliant ☺️
Thank you for the excellent video. Your videos are so informative. I love the inside knowledge that you bring into your videos
I got hook on this cold cut when I was working with this old italian lady and boy she always bringing lunch everyday and feeding me so good
off topic but its so cool that even though i can't speak italian. I can almost understand them since I can speak spanish.
What a beautiful way to make this Italian delicacy. Not to mention the area they are located.
loved it. It would be interesting to see the history of how it was made.
Thank you.
Gabagool! Ayyyyyy, ova' here!!!
As an American, when I see a man using his hands like that as an expert in his craft, I just wished I could try it. You know that guy knows his stuff.
What does being American have to do with that?
The pigs have the same diet as the ones used to produce Iberico pork from Spain (sorry if this is stated in the video, haven't watched it all yet). If you've never had iberico and you get the chance to then you won't be disappointed. Probably the best tasting pork in the world in my opinion. It's something else! Whenever we go to Spain, it's the first thing I'll go out and eat. You'd think that it had been cooked in butter but it's purely down to the fat rich acorn diet of the pigs.
I'll have to try some
This is the best. Greetings from the Mediterranean
Love this meat
Bravissimo
I love it
Im Australian and love capocollo! One of my favourite deli meats! So yummy.
No gabagool for you.
You’re eating basically baloney in Australia
You like that shit?
What else do you like. Frosted Flakes with spaghetti os and cut up hot dogs
Moksal, neck meat, is my favorite Korean barbecue cut because it tastes great and seems to always have the right amount of fat compared to the belly. I wonder how different it tastes compared to capocollo.
Great content from Claudia, as usual, by the way!
Gabagool? Ova here! 👇👇
This show makes me hungry...
I love all salumi with prosciutto crudo at the very top but capocollo is definitely in my top five. Another excellent episode with the very best host.
And cannot wait to see Daniel Boulud tomorrow. 👍
I like Calabrese a lot.
This stuff causes cancer
You could do a video about another italian sausage: ciauscolo. Hardly anyone knows it, not even in Italy, but its characteristic of being a spreadable salami makes it a very courious food. It comes from Le Marche region, in particular the areas hit by the 2016 earthquake.
Sounds amazing, and my family doesn't seem to know it. Thanks!
She is from Puglia and ciauscolo is from Marche 😅 I think she will do all the things of Puglia first
Spreadable salami you say? Reminds me of Calabresan Nduja!
@@Clowndius the concept is similar, but ciauscolo is not spicy and it's more finely ground. I think is also more fat, nduja is more lean.
Sounds like Spanish Sobrasada Iberica. Where's the French Bread?
Est! Est! Est! Una coppa perfetta! Grazie Claudia per presenterla! 😋💖 This is your home region, isn't it, La Bella Puglia! 🇮🇪❤
That Irish flag hurts me 🇮🇪
@@francesco7305 loool yes I totally understand! I am so sorry! Misclicked!
Woke up this morning...
As an Italian myself I agree with everything
No shit
@@tfries72 Try a stool softener
@@spaniardsrmoors6817i bet you thought that was terribly clever
Best host on all your shows for sure.
Very informative and entertaining video. Well, I oughta know, sweetie! 😘
Gabagool, over here !