| Headword | Coppa from Piacenza |
| Domain and Subdomain | Nutrition – meat |
| Grammatical label | Noun, sing. |
| Definition | Aged cured meat produced with pig cervical muscles, variably aromatised and then wrapped in natural pig case. (1) |
| Note | Coppa Piacentina has a cylindrical shape, thinner at the extremities, with a compact and non-elastic consistence. When cut, the piece is homogeneous, red-coloured with white marble parts. (2) Coppa Piacentina is made from pig meat: the pigs are born, raised and slaughtered in the regions of Emilia-Romagna and Lombardia. Its manufacture takes place in the territory of Piacenza. (3) The aging lasts for a minimum period of six months from the salting and it must also include precise periods in basements, cellars of other places able to reproduce the necessary conditions linked to an adequate exchange of air. The parfum is delicate and with a subtle spicy aroma. The flavour is sweet and delicate. Coppa Piacentina DOP can be used as ingredient in order to flavour traditional dishes of the region or it can be consummated unbaked as a starter. (4) |
| Context | Coppa Piacentina DOP has a cylindrical shape and a compact form. It is produced using the meat from stock bred in the Italian regions of Emilia Romagna and Lombardy and it is processed across the entire area of the province of Piacenza and aged at an altitude not exceeding 900 metres. (5) |
| Phonetic transcription | [‘kɔpoa frəm ‘pjatʃentsa] |
| Synonyms/Variants | ND |
| Etymology | Coppa: it comes from the Latin term cŭppa(m), for the classic cūpa(m) with the meaning of “barrel” and used in order to indicate the cured meat for its round shape. (6) Piacenza is a town of the Italian region Emilia-Romagna. |
| Product image |  (7) |
| Equivalents | ITA Coppa Piacentina ESP Coppa de Piacenza FRA Coppa Piacentina RO Coppa Piacentina |
| Note of the equivalent | The Italian term “coppa” is always used. |
| Organisation | Università degli Studi di Modena e Reggio Emilia, Dipartimento di studi linguistici e culturali |
| Date of the sheet | 06/08/2021 |
| Last modified | 31/05/2023 |
| Author Revisor | Margherita Baroni Gloria Zanella |
| Sources | 1) http://www.cibo360.it/qualita/certificazioni/salumi/coppa_piacentina.htm 2) http://www.taccuinistorici.it/ita/news/medioevale/salumi-carni/Coppa-Piacentina-Dop.html 3) http://www.tipicopiace.it/ita/enogastronomia-piacentina/prodotti-tipici/coppa-piacentina-dop.html 4) http://www.tipicopiace.it/ita/enogastronomia-piacentina/prodotti-tipici/coppa-piacentina-dop.html 5) https://www.qualigeo.eu/prodotto-qualigeo/coppa-piacentina-dop/ 6) https://www.ilsalume.com/coppa-piacentina-dop 7) http://www.garzantilinguistica.it/ricerca/?q=coppa%201 8) http://www.tipicopiace.it/ita/enogastronomia-piacentina/prodotti-tipici/coppa-piacentina-dop.html |
