It is an exquisite cured meat, typical of the winter season, a Christmas food protagonist. Delicious with potato, lentils and eggs.
The brother of Cotechino, it is the other undisputed protagonist of Christmas holydays. With a flavour and consistency that are stronger and more flavourful.
The “Cappello del Prete“ owes its name to the triangular form that marks it out, very similar to that of an 18th century ecclesiastical hat. It’s perfect consumed in the same way as Cotechino and Zampone as a rustic second course.