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- 2009 (UTC) Decide whether in English it is soppressata or sopresata or whatever. In Italian, it is soppressata. Oh, and it is diffused in different forms...3 KB (384 words) - 14:00, 17 April 2024
- to me too. Unless there really is a Satriale's. I'd love to try their soppressata. —Preceding unsigned comment added by 74.12.3.173 (talk) 03:08, 6 October...2 KB (302 words) - 01:18, 10 March 2024
- Italy, France, Austria, Spain": I added content to the article regarding soppressata, which is sometimes prepared using ham. Perhaps you could provide some...3 KB (278 words) - 01:44, 15 February 2024
- and the beef-pork mixture, are actually much bigger differences from soppressata than the grain, the hardness, and the casing, as they're directly responsible...8 KB (1,116 words) - 12:52, 6 January 2024
- nothing at all like Capicola, except they happen to be cured meats, soppressata and salami are sauages made with ground meat, panchetta is a pork belly...23 KB (3,484 words) - 01:16, 20 May 2024
- and region. For example prosciutto is brahzhoot, capicola is gabagool, soppressata is superset, calamari is galamad, riccota is rigawt, mozzarella is mozzarell...53 KB (7,582 words) - 17:42, 25 June 2024
- in Italian. Moreover, there is a mistake in the article: "Cotto" and "soppressata" are not types of salame, but types of "salumi". "Salame" is just one...37 KB (4,983 words) - 15:14, 2 August 2024