Homemade Italian Capocollo & Soppressata

Nonno Filippo showing us his cantina full of capocollo, soppressata and wine. Enjoy!

[@mariocestra1156]

I just made mine over the weekend. My son is looking to Cary on the tradition that I learned from my father. There’s nothing wrong about being Italian. We do eat ver well. Forza Italia!!

[@Johnnysaintrizz]

Nanno is amazing! this gentleman has a gift. everything looks incredible! more videos, please!

[@VinnyfromSouthPhilly]

Fantastic! I'm about to make mine today, love these traditions, keep them alive!! Viva Italia!

[@kegle185]

In italy we are losing any kind of tradition.. Unfortunately!! He is the knoweledge, we have to learn a lot from "nonno" like him.. Respect, Grampa!

[@crazypolite]

Awesome video/awesome guy

[@federicogaggero2484]

this video is a treasure, my friend´s father said the same "all is in my head and can´t explain it", sadly he died and his sons don´t carry on with the tradition

[@jollyp1605]

This is what life is all about. Brings back great memories when I was young and my father used to ask me to get a couple of beers for his buddies which were in a case on top of wine barrels. I had to dodge all the salamis and soppressas that where hanging down. Best memories for sure.

[@duttybobb]

Awesome video. Keep the old school cultural traditions alive!

[@ag4713]

I wish I knew how to make that much, that basement looks beautiful

[@commendatore8]

Vino fatto in casa! Meraviglioso!, anche le soppressate si vedon bellissime! Congrats, keep the good traditions!

[@fmonaco1]

Brilliant! And every word he says is bang on. I will me doing mine with my father soon. Do NOT lose these customs! Yes, you can easily buy this stuff in stores but this is culture and brings family and friends together. Tell Nonno to teach you!

[@Bikuriya]

The first time view your videos is was your grandpa making Capocolla, I thought how awesome it must be to have a someone like this to learn from in your family. Then I came across this video, my first thought were" damn, he is a machine..." Incredible, again like most have already mentioned, I am so glad that you posted these videos as it is these traditions that we are loosing. Many thanks to you and your grandpa.

[@hunclemike]

Wow! I would love to get locked in that basement for a few weeks! I would bring my own bread and cheese............this video and this man make me grin from ear to ear......thank you for sharing this piece of culinary history, I really appreciate it!

[@aguila503]

I wonder how he makes wine!!! great!! just great!!!! A great man!!! FILIPPO ORO BUONI!!!

[@cd-zw2tt]

1:41 man can't explain how he is so good at his craft, recipe stealers be damned

[@Copat87]

Grazie mille! Soppressate + vino = il migliore! :D

[@corso5150]

i appreciate the passion as my father does the same, but the wine that's my specialty

[@HzOvaliana]

bella cantina!!! bravo Nonno

[@OpusMHM]

He reminds me of my dad...! Good memories!

[@panninop]

woww i wish i could live in that cantina! wine, salami, sopressata, what else does an italian want? its good to know there are other pugliese people in toronto and i see we are all very similar :). Forza Italia, i can see the world cup already!

[@davidcaruso9123]

Bravissimo! che belli salumieri👍🏽

[@CharlesLumia]

Looks awesome. I want to make this!

[@crazypolite]

I love how our stereotypes are so spot on..

[@mahogs9]

I started watching a vsauce video about human extinction, and now I'm here

[@movienerd202]

This room where the meat is kept must be what heaven smells like.

[@cmsense8193]

Movie Nerd moldy, cheesy, and slight hints of fruitiness?

[@n8rm]

this makes me happy to see

[@MsIndent]

viva la Italia! great respect from Russia

[@Copat87]

Thanks a lot! I really appreciate that. I tried to give my videos a traditional feel and it seems to have worked. Thanks again!

[@onegrlindawrld6297]

Meat & wine such is life . 💞

[@angelodicanada3632]

Great video !!!!

[@pasqualemarra4652]

Italy fantastic

[@johnj.bluvas8702]

A beautiful man for sure. But sadly they are leaving us way too fast

[@MrSteelermania]

Keep the traditions alive! We're the generations that are letting what these guys are all about die.

[@sicksideworldwide1599]

Legend

[@mvinci145]

bravo nonno!

[@sspirovsamsung]

Super!

[@Copat87]

@fmonaco1 Thank you very much! We will always carry on these traditions no matter what. That's exactly it, the food in the stores is alright but nothing ever compares to homemade. Let me know how your capocollo and soppressata turns out with your Dad!

[@gsahrens]

Nonno Filippo seems like a nice guy

[@novastar2486]

My mouth is watering......

[@paolorogato2026]

What a legend

[@theohoward8663]

Great video. That room must smell great! What is the temperature in the room? Is it just a basement or is refrigerated?

[@cosimoagostino8582]

good stuff ty for sharing cheers

[@Copat87]

Amen!

[@Copat87]

@canabeenzo He's thrilled when he gets complements like that. Grazie! I'm sure there's enough for everyone haha

[@rinoarnone273]

Loved the Nonno Filippo video. You'll have to make some videos of him making the stuff. Ask him if he likes Bona Italian salami products. :)

[@BrovinAlexey]

super`!!!!

[@brunocapo915]

Che Meraviglia....Ciao come stai , parlo qui del Brasile , São Paulo . Anche io faccio capicollo di modo fatto a mano, artesanale. Ma non so come fare la sopressata . Lei mi potrebbe inviare la ricetta ? Grazie mile, tanti auguri e salute.

[@Copat87]

Hahaha! Yes he is!

[@Copat87]

Hahaha! Sounds like a fair trade :)

[@Choneezi]

Need an update video!! are they ready yet?!? It’s been 6 years O.o

[@Bikuriya]

One question, is his seller, temperature and humidity controlled?

[@U4LARA]

very nice!!! Lui e un nono molto particulare :) . Can u show more videos about the preparation of the salami.

[@joesalerno2544]

my mother is from anzano di puglia provincia di foggia. wheres your nonno from?

[@cherylperks8239]

You look just like my dad.

[@anthonycitraro5502]

He reminds me of my noono

[@taxfree4]

Good, hard working, humble man - the immigrants we USED to welcome here. They came with nothing, couldn't even speak the language and suffered real, open prejudice. Yet through perseverance succeeded, beyond anyone's expectations, without walking around with their hand out.

[@WTyrone]

Like my grandfather (Yugoslavian) had to work for everything he owned nothing was handed to him like it is for the "immigrants" now a days

[@buffalopatriot]

Dar n right.

[@daveazar]

how much does all of this cost? does any of it go bad/go to waste

[@TampaFlorida813]

What song is this?

[@pags44]

Ahhhh Nonno teach Me

[@joeguarnaccia2502]

io giuseppe i live in us from 11 years old watching this vidio made me jelous troppo bello

[@vickimontesanti3063]

Where can I buy

[@gitbox32]

hey Copat87....is nonno Fillipo from Roseto Valfortore? He reminds me so much of my nonna is freakin me out.

[@bobbob-vx3yv]

Looks good. Doesn't tell us much how to make it though.

[@aintnunbutapenut]

Capi co! Though it was gabagol lol

[@cmsense8193]

aintnunbutapenut capicola!

[@theknob1]

Learn people. Learn from the learned and experienced or you will lose.

[@furgellvanrabenswaay3483]

Omg i wont to work with you

[@bakinbruno1]

beautiful......I want your address i will get a plane ticket today!..lol

[@BWaustinTX]

Great videos! I think I heard him invite me over to eat some. When and where? ;-) I will bring some Texas BBQ and we could do a trade! ;-)

[@maksimvucetic3205]

All the stuff in there must be worth over 10 thousand dollars.

[@Copat87]

No, unfortunately it's not. On really cold days, it's not good for the curing process... and we've had some very cold days this winter!

[@FNFDRIPZZ]

Me: damn i love capacoula Vegans: omg thats so nasty look all of that dead pork

[@mercuryVortex]

salut

[@francaverta4396]

Saluti dall'Italia le dosi in italiano

[@loclvocl]

The humidity levels in my hanging room are 60-70%. Is that acceptable? Loved the videos! Thanks.

[@loclvocl]

I had feeling that might be the case. Another guy keeps his room at 80%. Not so sure about that. Thanks for your help.

[@tpp969]

***** you dont want it too dry otherwise the outside dries too quickly which stops the inside drying properly.

[@loclvocl]

tpp969 Thank you. I made some salami, and when it was done, it was full of air pockets, almost hollow, yet looked normal before cutting into it. Any ideas why?

[@tpp969]

i've never made salami......yet. but watched hours of video over the years. its not rocket science. the air would be there when filling the casing. massage the casing when filling. some people prick the casing when done to let the air out

[@gregoryveritas1830]

when i old i want live far away from people and make food

[@mariabuccheri2721]

peccato non parla italiano e no a data la ricetta