Picture this: a bustling weekend at Villa Roma in the Catskills, surrounded by the irresistible aroma of traditional Capuzzelle, a dish steeped in Italian American heritage and memories. That’s where our journey begins, as we savor this rare delicacy made from a sheep’s head, reflecting on its enduring cultural significance and the resilience that has kept it alive even through the challenges of the pandemic.
From the tripe vendors of Jersey City to sourcing authentic ingredients from Peter’s Meat Market on Arthur Avenue, we’re celebrating the rich and often surprising tapestry of Italian American culinary traditions.
