Testa in cassetta

Testa in cassetta – Rainer Zenz CC BY-SA 3.0

From Wikipedia, the free encyclopedia.

Preparation
The ingredients used are the offal of the pig (head, tongue, muscle, heart) coarsely chopped and cooked for a long time in salted water, all combined with a curing mixture of salt, pepper, cinnamon, coriander, cloves, nutmeg, chili pepper, pine nuts and a touch of rum, the whole is then stuffed into the gut blind beef. In Lunigiana, the testa in Cassetta, once cooked, is wrapped in a clean cloth, which, once compressed with a weight, allows the cooking liquid and the fatty part to filter through the fibers of the cloth as it cools down; at the time of use the testa in Cassetta is cut into thin slices and can be used to stuff sandwiches or served on a plate together with pickles or vegetables in oil.

Diffusion
Head in the cassette is spread in many variants globally; similar dishes to head in the cassette are English headcheese or brawn and Romanian tobă.
The testa in Cassetta of Gavi, a village in the Ligurian Apennines, is a “Slow Food Presidium.”

Regional Recipe from Piedmont, Liguria, Tuscany, Sardinia, Latium, Umbria, Marche
Testa in Cassetta is a typical Piedmont product, Liguria, Tuscany, and Sardinia; in Lazio, Umbria, and Marche, it is produced and consumed under the name of coppa.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.