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cappello del prete

sausage shaped like a priest's hat

cappello di prete

Menus in the Po Valley villages of Parma and Piacenza may just say 'prete' but no, they aren't cannibals: it's a soft sausage type meat, with a filling similar to cotechino, sewn into a prepared pig's skin and folded into a shaped like an old-fashioned priest's hat, aged for up to six months and then boiled for four hours, and served with mashed potatoes or lentils.

Also locally called capel dal pret.

Text © Dana Facaros and Michael Pauls

Images by: agraria