Testa in Cassetta – Head in the cassette

Testa in cassetta – Rainer Zenz CC BY-SA 3.0

Testa in Cassetta – Head in the cassette

Diffusion

Head in the cassette is spread 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.”

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. Next, they are 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 and compressed with a weight. This process allows the cooking liquid and the fatty part to filter through the fabric’s fibers 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 with pickles or vegetables in oil.

Testa in Cassetta – Head in the cassette is a Regional Recipe from Piedmont, Liguria, Tuscany, Sardinia, Latium, Umbria, Marche.
Testa in Cassetta is a typical Piedmont product of 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.