At Obicà, this February we warmly welcome the Capocollo di Martina Franca, the most renowned and appreciated cured meat from Puglia.
Coming from an old farming tradition, the Capocollo di Martina Franca arrives at Obicà in our three special dishes of the month: the Insalata with Capocollo, Mixed Salad, Fennels, Yellow Datterini Tomatoes, Broccoli and Almonds; the Orecchiette di Gragnano with Capocollo, Yellow Datterini Tomatoes, Sun-dried Tomatoes and Turnip Greens; the Pizza with Capocollo, Mozzarella di Bufala, Datterini Tomatoes Confit, Yellow Datterini Tomatoes and Turnip Greens.
Moreover, at both Obicà Canary Wharf in London and Obicà Malpensa in Milan you can enjoy the delicious Ciabatta with Capocollo, Stracciatella from Puglia and Roasted Artichokes in Olive Oil.
Before tasting these dishes, let's find out more about this Apulian excellence!
Valleys and towns
The Capocollo has been produced since the 18th Century in one of the most charming areas of Puglia: the Itria Valley, in the southern part of the Murge Plateau. This valley is rich of typical architectures and breathtaking landscapes: the picturesque trulli, the masserie scattered in the middle of the countryside and the historical towns such as Martina Franca, Cisternino and Locorotondo.
This region is also famous for its food and wine tradition: tasty local recipes, excellent white DOC wines and – of course – high quality cured meats.
The pig breeding
In order to produce these cured meats, the pigs are raised in semi-wild conditions among the woods and the fields of the Itria Valley, eating spontaneous products from the maquis shrubland, especially acorns from fragno trees - a kind of oak from the Balkans that in Italy grows exclusively in this area.
The natural food and the outdoor life make these pigs really unique in their kind.
A traditional production
When the pigs weigh at least 180 kg, the production of cured meats can start.
The Capocollo is made with the coppa, the best part of the pig back. This fine meat is handcrafted, according to the ancient local tradition: it’s dry salted, marinated in cooked wine, stuffed and tied by hand. Then it’s smoked for two days with almond husk and fragno tree bark. In the end, it’s seasoned for at least 120 days in the cellars, naturally ventilated by the winds that blow from the Adriatic and the Ionian seas.
A pleasure for all the senses
In the soft and fragrant Capocollo di Martina Franca you can find the aromas of the Itria Valley, thanks to its typical scent of cooked wine and, above all, an intense but non-invasive hint of smoke.
At every bite, this noble Apulian cured meat seduces you with its delicate but strong taste.
So, come and discover it at your favorite Obicà: BOOK NOW!
