Buonasera, and dare I say, HAPPY HOLIDAYS!!! Hard to believe they’re here again. Anyway, the party season is upon us. Catered a fund-raising event the other evening where I served a Coppa (a.k.a. Capicola or Capocolla), Carmelized Onion & Chestnut Honey Bruschetta. (This recipe is one of my – and my clients’ – favorites.) In case you’re wondering, Coppa is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck; is esteemed for its delicate flavor and tender, fatty texture. If you’ve never tried it, do. Ciao, e buon appetito!