Have you ever wondered how the coppa is prepared in the tradition of the Italian upper niche? We are now used to finding this product somewhere, on supermarket shelves, in sandwiches at the bar, as well as on restaurant tables and trattorias that offer the most traditional and less elaborate Italian cuisine. Of course, this is not always the same product. At the artisan level, the seasoned cup is recognized for a complex process of machining. When choosing the best meat - partly lean and partially fat, the noodle manages manually to salting and spice by massage. Snacks rest in the salting tanks before they are seasoned in contact with the pure and uncontaminated air of the Gombitelli valley, an ancient village on the slopes of the Apuan Alps. It takes a little time - from eight to ten months at least, to get the seasoned cup, a sausage of sweet, firm and delicate flavor at the same time, which brings with it the secret of knowing how to make the ancient tradition of Italian nourishness.
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