| Headword | Beef clod |
| Domain and subdomain | Food – meat products |
| Grammatical label | Noun, sing. |
| Definition | Muscles from the shoulder of the bovine. Perfect to be boiled, roasted and stewed. The meat is slightly veined with fat. (1) |
| Note | The shoulder clod has a narrow and long shape, and it is precisely from the latter that it takes its name “cappello del prete” [priest’s hat]: the almost triangular shape recalls that of the hat of the priests. (2) The shoulder clod is produced exclusively using fresh meat of first choice home-grown pigs. Before being added to the dough, the garlic is crushed and muffled in Lambrusco wine. The mixture is then stuffed into the rind of the pig sewn in the shape of a triangle. (3) Thanks to its slight vein of connective tissue, the shoulder clod is a very versatile cut of meat to be used in cooking. Considering that it is suitable for all cooking over low heat, it is perfect for the preparation of dishes such as roast, stew, braised meat blended with wine, especially if boiled. Its characteristics make it a delicious piece of meat suitable for long cooking. (4) |
| Context | When we talk about Cappello del Prete we mean the muscles of the bovine shoulder. The meat of this cut has a slight vein of connective tissue which makes it particularly tasty and which, as it melts during cooking, gives the piece softness and fragrance without weighing down the dish. […] However, be careful not to confuse this cut of veal, beef or veal calf with the traditional sausage which is prepared in Emilia Romagna or with the pumpkin typical of the plains of Reggio Emilia and Mantua. (5) |
| Phonetic transcription | [ ˈbiːf ˈklɒd] |
| Synonym/ variants | “Prete” – tricorno |
| Etymology | Its almost triangular shape in recalls that of the priest’s hat. (6) |
| Product image |  (7) |
| Equivalents | FRA Macreuse (8) ESP Espalda ITA Cappello del prete RO Cappello del prete |
| Note of the equivalents | In French, the Italian version can still be used. |
| Institution | Università Degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date | 17/08/2021 |
| Last modified | 25/04/2023 |
| Author Revisor | Chiara Buschi Gloria Zanella |
| Sources | 1) https://www.alimentipedia.it/cappello-del-prete.html 2) https://www.sfizioso.it/cappello-del-prete-tagli-carne-di-vitello/ 3) https://www.salumificiopezzi.it/wp-content/uploads/2018/07/ST-Cappello-del-prete-cod.32.pdf 4) https://www.sfizioso.it/cappello-del-prete-tagli-carne-di-vitello/ 5) https://www.gourm.it/en/organic-products/1651-organic-cappello-del-prete/ 6) https://www.gourm.it/en/organic-products/charcuterie-2/1651-organic-cappello-del-prete/ 7) https://www.architettandoincucina.it/2012/12/il-cappello-del-prete.html 8) https://static.lexicool.com/dictionary/GZ2XS26441.pdf |
