Search

Elevate Your Holiday Meals with Capocollo

Filippo Gambassi
6 days ago
3 min read

The holidays are all about flavor, tradition, and sharing great food with family and friends. If you want to make your festive table unforgettable, Capocollo is the perfect Italian cured meat to add a touch of Tuscan flavor. Whether you’re hosting a party or preparing a cozy dinner, here are 5 ways to serve Capocollo this holiday season!

Capocollo Holiday Charcuterie Board

Ingredients:

8–10 slices presliced Capocollo
3–4 cheeses (e.g., mozzarella, pecorino, brie, aged provolone)
Olives and roasted nuts
Seasonal fruits (figs, grapes, pomegranate seeds)
Honey, Olive Oil or balsamic glaze

Instructions:

Arrange cheeses on a large serving board.
Fold or layer Capocollo slices around the cheeses.
Add olives, nuts, and fruits in small piles for a balanced look.
Drizzle with honey or balsamic glaze before serving.
Tip: Use your Pre-Sliced Capocollo Holiday Bundle to make building the board effortless!

Capocollo and Cheese Savory Pie

Ingredients:

1 sheet puff pastry or shortcrust pastry (store-bought or homemade)2 ½ cups 00 flour (or all-purpose flour)
7 oz pre-sliced Capocollo (about 8 slices)
3 ½ oz provola or mozzarella cheese, sliced
2 tbsp grated Parmesan (optional)
1 tbsp Olive Oil

Preparation

Preheat oven to 340°F.
Divide dough into two portions. Roll out each to about 10 inches in diameter.
Line a 9-inch springform pan with baking paper and place the first sheet of dough inside. Prick the base with a fork.
Layer the filling:
- First layer: Capocollo
- Second layer: Cheese
- Repeat as desired, finishing with Capocollo on top.
Cover with the second pastry sheet. Fold and pinch the edges to seal. Prick the top lightly with a fork.
Brush with Olive Oil.
Bake in preheated oven for 1 hour, until pastry is golden and crisp.
Let cool slightly before serving.

Capocollo Holiday Sliders

Ingredients:

12 slider buns or dinner rolls
8 oz of pre-sliced Capocollo
4 oz of provolone or mozzarella, 6-8 slices
1 tomatoes or roasted red pepper, sliced
2 tbsp salted butter
1 clove garlic minced
2 tsp Italian seasoning
Arugula for garnish
Optional: balsamic glaze

Instructions:

Preheat oven to 325 ℉.
Remove the tops of the sliders and set aside. Place the bottom half of the sliders on a sheet pan.
Lay a few layers of Capocollo over the bottom half of the sliders making sure to fully cover the bread. Then lay the provolone cheese on top of the Capocollo.
Sprinkle tomatoes or red peppers on tops of the cheese.
Place the top of the sliders back on top.
Melt butter and mix in minced garlic. Generously brush the tops of the sliders with melted garlic butter mixer.
Sprinkle Italian seasoning over the sliders and bake for 12-15 minutes or until the cheese is melted and the meat is warm.

Capocollo & Fig Crostini

Ingredients:

8 slices of baguette (toasted) or crostini
4 oz cream cheese or ricotta
8 slices pre-sliced Capocollo
2 tbsp fig jam
Fresh arugula or herbs for garnish

Instructions:

Spread cream cheese or ricotta on toasted baguette slices.
Top each with a slice of Capocollo and a small spoon of fig jam.
Garnish with arugula or fresh herbs and serve.

Capocollo Pizza

Ingredients (serves 2–4):

1 pizza crust (homemade or store-bought)
½ to 1 cup tomato sauce (homemade or store-bought)
1 cup shredded mozzarella
6 slices Capocollo or more
½ cup cherry tomatoes, halved
¼ cup olives
Arugula and Parmesan for topping

Instructions:

Preheat oven according to 425°F.
Spread tomato sauce evenly over the pizza crust, leaving a small border around the edges.
Add mozzarella, then layer slices of Capocollo, cherry tomatoes, and olives on top.
Bake in the oven until the cheese is melted and the crust is golden and crisp, about 10–15 minutes.
Finish fresh: Remove from oven, top with fresh arugula or basil, drizzle lightly with olive oil, and sprinkle with Parmesan if desired.
Slice and serve warm for a flavorful, festive pizza perfect for holiday meals or casual gatherings.