New York and High Price of Cocktails

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PABST BLUE RIBBON BEER

New York & The $3 PBR

"IT STILL EXISTS" !!!! 2022

2025 update $4 for a PBR at 7B BAR

Still a Great Deal


NEW YORK & The $3 PBR


I wrote this article in 2008, in protest of the ever increasing prices of New York City Cocktails. They were going up. A little too high for my taste, $16, or more. At that price (2008) that meant that if you had 3 cocktails which would be $48, that would be quite a lot. But that wasn't the end of it. You've got to pay sales tax of 8.25%, and then there's a tip for the bartender or server. We're taxing $4 tax, and $10 tip, bringing the Grand Total of your 3 precious cocktails up to $62 Fucking Dollars for 3 measly drinks. That was 2008. Fast forward to 2026 and $16 isn't the price of a high-priced cocktail, but the freaking average. SO you know what that means don't you? That means that it will cost you on average with tax and tip and the price of the cocktails, about $60 or more for 3 cocktails.

Now how about the high-priced ones? I was at the Lobby Bar at the Chelsea Hotel last month, with a good friend. We wanted to have drinks. Guess how much a damn cocktail cost over there? No, not $22! Nor $24. But $29 Fucking Dollars for a G DAMN Cocktail. "What The Fuck" I say. Yes $29 US Freaking Dollars. But that's not the end of it, as you should well know by now. No it's not $87 Fucking Dollars for those damn precious drinks. No, we still have to pay tax and tip. How much is that you want to know. Well, the tax for the Governor comes to $7.20, bring its up to, let us round it out to $94. OK. Now you've got to leave at least 20% gratuity which the bartender (or server) expects, that's $20 right there, bringing your total for 3 cocktails at the Chelsea Hotel to a Whopping fucking $117 "Fucking Dollars" !!! What? Yes just about 120 Fucking precious US dollars for three measly fucking drinks. Haven't we suffered enough? They don't make Good Music anymore! "What The FUCK" ? What the Hell Happened to Music? Now? It all Fucking SUCKS !!! I don't get it? Why don they make good music any more? What's this World Coming to? WTF ??? And Sandwiches? Sandwiches cost $20 and up these days! Yes, "What the Fuck" ??? Again. Everything is out of Whack. Groceries too. Fucking $1,99 a pound for "FUCKING POTATOES" ? WTF?

Well, let me tell you something. I wrote about $3 PBRs and what a Blessing they were in New York City. And the bars that served them. Well thankfully, we do have something to be grateful for when it comes to going out for some drinks (beers) in 2026. In comparison to everything else, the insane prices of cocktails, and a glass of wine at restaurants and bars in New York, there are still a few places left where you can get a "Cheap Beer iN Manhattan." I freaking Miracle if there ever was one! They're not $3 PBRs or Rolling Rocks, but $4 instead, which is pretty damn good, and in comparison to 2008 and today, a $4 beer in 2026, is a much better deal than a $3 PBR in 2008. You can get a $4 Rolling Rock beer at Mialno's NYC most famous Dive Bar) on East Houston Street, or a $4 PBR at the World Famous 7B Horseshoe Bar on Avenue "A" at East 7th Street in New York's East Village. You can also get a $4 beer around the block at "Sophie's" or at the Blue & Gold Bar on East 7th Street, west of 1st Avenue, also in the East Village of New York City.

So there you go Ladies & Gentleman. That's the state of drinking Manhattan in 2026. You can either go to The Chelsea Hotel and get 3 drinks for $120 all in with tax & tip ($40 for 1 drink). Or you can go to Blue & Gold, Milano's, or 7B Bar, and get 3 $4 Beers, and end up just spending $16 all in for 3 Beers, including tax & tip. Which will you choose. I love Dive Bars. It's really all about be with friends, having a good time, and not getting "Ripped-Off" !!!!



Daniel Bellino Zwicke 
June 7, 2026 - New York City



READ The ARTICLE BELOW from 2008


NEW YORK & The $3 PBR


New York and the $3.00 PBR, Pabst Blue Ribbon Beer has been a God-Send to many New Yorkers. As you all know, the US Economy has been in the Shitter for the past 5  years or so.

Many people are out of work, and many who are working, are taking home Half-as-Much Money or more of what they used to make. People have had to buckle down and give up or curb many things they enjoyed previous to the current state of our economy, which is in almost a Depression Era State.

Yes, everybody says that we are not in a Depression, we're in a recession. Those are the Rich and Well-Off, The 1%-ers  talking. To many, the state of our Union and their feelings are of Depression.
So, because of the Terrible State of our Economy you have given up eating out 3 times a week, you buy less clothes, spend less on Entertainment and any number of things. You haven't had a vacation in the past two years, maybe more. You've given up a lot. We all have.
Now when it comes to socializing, going out for a few Beers or Cocktails with some friends, you've had to cut back on that too. But hey, you gotta draw a line somewhere, and everyone is entitled to a few drinks to unwind every now and then, and to be with friends. Yes times are bad, people are hurting, you need your friends more than ever. And having a few Beers or Drinks is one of the most common adult ways to do so. It's natural and part of everyday life. You should be able to have two or three drinks or beers and not have to spend a small fortune doing so. You should be able to have 2 beers for about $10 including tip, and about $16 for tow drinks including tip. That's reasonable. That's what most people pay around America, and even less. But we don't live in America, we live in the greatest City in The World, New York, and Cocktails and Beers here can be oh-so-dear. "Expensive!" Expensive as Hell, "Ridiculously Expensive." It's absurd and outrageous, with many places thinking it's normal and OK to charge $16.00 or more for a measly little Cocktail made by a friggin so-called "Mixologist." Ha!  It's not OK, what's a person to do? So yes, we live in New York, and having a couple cocktails here can be a costly undertaking.. What is a Poor Working Guy or Working Girl to do??? Well Boys and Girls, let's Thank God for that great thing of wonder and the Bars and establishments who so graciously and kindly serve it, The $3.00 PBR, That's right, a $3.oo Beer in The Land of The Over-Priced $16.00 Cocktail, Manhattan, New York, NY..... It's quite Sad, Greedy too, not to mention "Ridiculous Ludicrous and Insane."

Yes, Thank God and let's thank the Kind-Hearted proprietors who serve $3.00 PBR'S or any Beer for just $3 or $4 in a New York Bar. You are doing your fellow man a public service and we thank you for that. Whoever you are, you are to be commended, and Shame-On-You, all those places that serve $14 PLUS Cocktails. "RIP-OFF" !!! Wish the masses would Boycott these places and patronize places like Blue & Gold Bar, 7B, and anyplace who has a heart. Bars that serve 3 and 4 Dollar Beers.

I just have to say, it's great to go to a place like Blue and Gold Bar on East 7th Street and know that you can have 3 or 4 Beers for just $12 to $16, accounting for a Buck a Pop for the Barkeep. Now that's pretty good. I have had the best times hanging at Blue & Gold with some friends. You sit at the Bar or get into a nice comfy booth, drink your Beers ($3 PBR'S), relax, listen to the Music, Chit Chat, and just enjoy, and it's not going to cost you The Shirt Off Your Back.
Yes, you can have 4 Beers, tip included for the price of 1 Rip-Off Drink at one of those Rip-Off Joints. And if you are Dumb enough to have four drinks in one of those places, guess what it's going to cost you? About $75 my friend.

Well, do the Math, and if you can afford $75 for only 4 drinks, God Bless You. And if you can't, you've got an alternative. Right, your local $3.00 PBR Joint. They're a God-Send.
 Daniel Bellino Zwicke
Copyright 2008 Daniel Bellino Zwicke


PLACES To GET A $3.00 PBR in NEW YORK

BLUE & GOLD BAR in the East Village, on East 7th Street between 1st and 2nd Avenues. Blue & Gold has long been a favorite of mine ever since I lived in the East Village from 1982 to 1994. It's just a cool ol normal old style bar with a pool table, standard 50's 60's Bar Decor, and Best-of-All $3.oo PBR'S and $6.00 Cocktails. I love it.

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7B "HORSESHO BAR"



7B   a.k.a. The Horseshoe Bar, also in the East Village, a bastion of cheap and fare prices in Manhattan and Land of The $3.00 PBR and other $3 and $4 Beers.  7B  is located on the corner of Avenue B at 7th Street .. 

2025 Update - a PBR is now $4, still a great deal, at one of New York's most historical dive bars.








7B HORESHOE BAR

by the Artist BELLINO

GET a FINE ART PRINT

Frome FINE ART AMERICA






a $4 PBR

At 7B HORSE SHOE BAR

by Bellino






At 7B

Copyright Daniel Bellino Zwicke











SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

PASTA - MEATBALLS - CHEESE CAKE

And MUCH MORE ....












AMERICA'S FAVORITE FOOD

And SECRET RECIPES

BURGERS TACOS BURRITOS

SOUP SNDWICHES BBQ

And MORE ...








LUCY

"LUCY'S BAR"

135 AVENUE A  NY NY



Lucy’s Bar is the most aptly named bar in New York. For Lucy—the quiet and small and sweetly proper Polish owner with the well-coifed gray hair and floral blouses—is who you’ll see when you go there, and Lucy is the one who will serve you. If there are other employees, they’ve hidden themselves somewhere in the back.

Though Lucy’s is undeniably a dive (and one of the last in the neighborhood), it feels more like your aunt’s aging rec room, a place where you’d never think of disrespecting the house’s hospitality. It’s also one of the last vestiges of the Polish community that was once made up a significant part of the East Village’s character.

Ludwika “Lucy” Mickevicius moved from Poland to New York in the late 1970s and soon got a job at Blanche’s, a bar on St. Mark’s Place run by another Polish woman. She became such a fixture that people began to think of the bar as Lucy’s, and, when Blanche retired, she sold the place—by then located on Avenue A—to her bartender.

Lucy’s life doesn’t range much further than the twin poles of her joint and Poland, which she visits regularly, shutting up the tavern at a moment’s notice and disappearing for weeks at a time. Most nights, she stations herself at the far end of the bar near the ancient cash register. (It’s cash only here.) One recent evening, the Halloween balloons hadn’t yet been taken down. Then again, assorted Thanksgiving and Christmas decorations were already out. Maybe none of the decorations are ever packed up?

Lucy doesn’t budge much behind the bar, but she keeps herself busy for a woman in her mid-70s. She will draw you a pint or a glass of tequila. And, if she likes you, she might pour you a shot of żubrówka, a Polish bison grass vodka, on the house. When the place gets stuffy, she’ll swing open the door to let some fresh Avenue A air in; just as quickly, she’ll close it if it gets chilly.

The clientele ranges from a less-intense sort of downtown hipster, who exchange a few friendly words with Lucy—who, even all these years later, still speaks in broken, accented English—and then retire to their personal conversations, to old Polish regulars. In fact, on another recent night, a young couple came in to show Lucy their young child. All four spoke entirely in Polish and a delighted Lucy let the little scamp climb atop the pool table. As they left, she handed the kid one of the old Halloween balloons. For those few minutes, Lucy’s was a family bar.










2022 and You Can Still GET a $3 PBR


LYS MYYKTA aka  "The SLY FOX

142 2nd Avenue, New York NY - The EAST VILLAGE






LYSMYKTA aka "THE SLY FOX" is a Ukranian Bar in a Ukranian neighborhood in
New York's East Village. There's a Ukranian Restaurant in the back, serving delicious Ukranian Food and very reasonable prices. Yes this is thee main neighborhood of Ukranian peoples in New York City. The restaurants great, and any bar that serves $3 PBR Beer is great in my book too.

If you can go some place for drinks (beers), to hang and chit-chat  and have 3 Beers, and not have to spend more than $15, that's a place for me. You shouldn't have to pay $40 plus for just 2 drinks (or $60 for 3). People who don't make quite so much money as Lawyers, Wall Street Guys and whoever, should be able to afford to go for 2 or 3 drinks and not spend an "Arm and a Leg" to do it. 
The SLY FOX is a place where you can do that, and thank God we have them, and a few other joints that we can do so.








$4 BEERS at "SOPHIE'S"

East 5th STREET Between AVENUES A & B

The EAST VILLAGE NYC



I've been going to Sophie's, along with Lucy's, Blue & Gold Bar,
the Holiday Lounge and others since first moving to The East Village in 1982.
Prices have gone up in a lot of places, and now in many places - cocktails cost are
in the high teens, Twenty Dollars, and even up to $29 for a cocktail, as I witnessed when
a friend and I went to The Chelsea Hotel a couple weeks ago. Yes, $25 and $29 for a cocktail. Damn?

We spotted a nice looking bottle of Cote du Rhone for $78 a bottle. Not cheap, but in comparison to $29 a cocktail. Four drinks would have costs us $114, so we got the wine for $36 dollars less than 4 drinks, and put that $36 into a tasty Cheeseburger. The Burger came with Fries, and we had them cut it in half. It was Super Tasty. We loved it. Even Better than Burgers at Minetta Tavern. "Seriously" !!!

I've been at Blue & Gold recently, as well as "MILANO'S" - Sophie's, and 7b Bar. All serve $4 beers. Thank God for these places. I've said it before. I can go into Andy one of these places and have a couple Beers and live a respectable $4 tip, and walk out just spending $12. Not bad. Two cocktails plus tax and tip at The Lounge Bar at The Chelsea Hotel would be at least $50 for the two drinks plus $4.50 tax plus at least $10 for tip for a grand total of about $65, as oppose to $12 at any of New York City's awesome Dive Bars.

Don't get me wrong. Yes, we're comparing Apples & Oranges. When I went to The Chelsea Hotel, I knew it wouldn't be cheap, and I was prepared to pay for the privilege (of being there). My friend and I had a great time. We were there for a couple of hours BS-ing about this and that. We killed that bottle of Cote du Rhone and got another glass of wine each ($22 a glass). The check was about $170, not including tip, which was another $50, for a grand total of $220. Not cheap, but we had a "Great Time" and we were happy. You gotta treat yourself sometimes. But most times will be spent at a good dive bar.

"Thank God" for Good Dive Bars"

New York City






LUCKY'S BAR

168 Avenue "A" New York NY , East Village




Get $3  PBRs at LUCKY'S BAR

168 AVENUE "A" NY NY

EAST VILLAGE




JOHNSON'S BAR  ... 168 RIVINGTON STREET, LES NEW YOIRK NY




Inside JOHNSON'S BAR






$2  PBRs

PABST BLUE RIBBON BEER





Johnson's Bar

NY NY



MORE PLACES to GET $3 PBRs

CATS SPORTS BAR -  96 GREENWICH STREET at RECTOR NY NY  $3 PBRs

WALTER'S BAR - 389 8th Avenue Near 32nd Street and MADISON SQUARE GARDEN .. $3PBR

DOC HOLIDAY'S   141 AVENUE "A" East Village NY NY  - $2  PBRs





MILANO'S



MILANO'S

51  EAST HOUSTON STREET

NEW YORK NY

One of the last authentic old-school bars in NYC. How old-school? Milano's opened in 1880, and maintains a no-frills comfortably old-fashioned atmosphere.





The SPRING LOUNGE

aka SHARK BAR

45 SPRING STREET NEW YORK NY



The SHARK BAR

SPRING STREET at MOTT

Back in the day, when it was an ITALIAN NEIGHBORHOOD here.





Where it GOt its NICKNAME "SHARK BAR"


Nobody "In The KNow" calls it Spring Lounge, only Green Newcomers to Downtown New York would ever call it SPRING LOUNGE. For years it was a neighborhood "Shot & Beer" Joint. It became treny about 20 years ago (1999)

Those "In The Know" like me, only ever call it "The Shark Bar" ... It got this name from
the fake SHARK hanging over the bar, and that's that!

You can't get $3 Beers here, but we incuded it anyway. And although it's a Trendy so-called Hipster Bar, those of us Old Timers who still call it The Shark Bar, it still has a special place in our hearts.

Basta !













   

2ac44-bi-leb-small

GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

Daniel Zwicke

AMAZON.com



169 BAR

Lower East Side

If Clockwork’s happy hour special seems too good to be true, you’ve got a little good old fashioned neighborhood competition to thank. Located right around the corner, 169 has been in operation since 1916. And its 11:30am-7:30pm HH is among the best in the city. $3 will get you an “Old Man Can/Bottle” of beer (PBR, Carling Black Label, Schaefer, Genesee Cream, High Life/Miller Lite) and any well shot. Subtly New Orleanian environs (window shutters look like they’re fresh off a Creole cottage; beads are strung here and there; there’s crawfish on the menu) evoke genuine good times.

    .

Everything to Know about GABAGOOL

 "BUT Was AFRAID to ASK" !!!


 
TONY & HIS GABAGOOL
 
"I LOVE GABAGOOL"


   If you're a fan of The Sopranos, you've likely adopted the term "gabagool" after hearing the clan discuss their love of cured meats every few episodes. If you were to order gabagool at a typical restaurant, you may receive some furrowed brows, but if you're in a region with a large Italian-American population, like New Jersey, they'll have a platter of capicola in front of you in no time. Capicola, which SBS describes as a "moist and tender" cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami. While many Americans have had a taste of this salty cured meat before, they probably don't introduce it to their party guests as gabagool unless they're Italian-American. So, where in the world did this word originate from and what does it actually mean?  The word gabagool was born when a variety of Italian dialects merged, but what it translates to in Italian is: nothing. Atlas Obscura confirms that gabagool is just a mutation of the word capicola, spoken with a very specific accent. Naples-born linguistics professor Mariapaola D'Imperio explains to Atlas Obscura that Italian linguistics is far from straightforward. The Italian language, D'Imperio notes, was initially a smorgasbord of multiple dialects. Each old Italian "kingdom" spoke its own variation of the language up until unification, when Italian officials picked one language, known as Standard Italian, to make communication easier. Italian-Americans — those responsible for the notorious term gabagool — speak an Italian that is nowhere near Standard Italian, claims Atlas Obscura. "Instead it's a construction of the frozen shards left over from languages that don't even really exist in Italy any more, with minimal intervention from modern Italian," writes Atlas Obscura's Dan Nosowitz. Regardless of the language's progression, Italian-Americans on the East Coast can all agree that gabagool is capicola. Over the years the Italian language in America has morphed into something new, and Italian-Americans continue to celebrate their heritage by not always speaking the language, but as Nosowitz puts it, "putting on an antiquated accent for a dead sub-language to order some cheese." Or, of course, cured meat. That said, we're here to talk about capicola. It's just one of many types of cured meats, and it's probably one you've heard mentioned a lot on a certain sort of television show. Chances are pretty good you may have heard about it more than you've had it, and it's definitely not a more mainstream sort of cured meat, like bacon. So what, exactly, is it? It is as unhealthy — and delicious — as bacon? What makes it different from all the other types of cured meats out there? Is it as authentically Italian as it seems, or is it just pretending?  Let's find out. Let's clear up a big one here — what exactly are you eating when you take a bite of capicola? It's actually impressively specific.  We'll start with where it comes from, and according to DePalma Salumi, capicola (or capocollo) is one of a number of types of cured Italian meats. This one comes specifically from the area of the pig between the neck and the fourth or fifth rib of the pork shoulder. That's what the word means, in fact: "capo" means "head" and "collo" means "neck." Academia Barilla gets even more specific and says the pigs of choice are at least eight months old and weigh at least 300 pounds. Traditionally, the best of the best comes from large breeds typically raised in the south of Italy.  In case you're wondering what makes this part of these pigs so special, SBS says it's all because of the fat ratio. Capicola is 30 percent fat and 70 percent lean, and that means it's both tender and moist, even after it's been cured. Cured meats are nothing new, and capicola definitely isn't new. According to Academia Barilla, capicola goes back to the era of the colonies of the Magna Graecia... but what does that mean? For that answer, we'll need to turn to the Ancient History Encyclopedia. The Magna Graecia were areas along the coast of southern Italy that were colonized by the Greeks between the 8th and 5th centuries BC. We did say it's been around a long, long time!  These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games , but they also brought stuffed pork sausages. That kicked off the start of the area's deep love of all things pork, and they're still known for their large-breed pigs and their pork products today — including capicola.  

 

 
CAPICOLA !
 
aka "GABAGOOL" !!!



  Capicola, coppa, capocollo... which one is it? These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games, but they also brought stuffed pork sausages. That kicked off the start of the area's deep love of all things pork, and they're still known for their large-breed pigs and their pork products today — including capicola. Capicola, coppa, capocollo... which one is it?
The Reason Some People Refer To Capicola As Gabagool
 
If you're a fan of The Sopranos, you've likely adopted the term "gabagool" after hearing the clan discuss their love of cured meats every few episodes. If you were to order Gabagool at a typical restaurant, you may receive some furrowed brows, but if you're in a region with a large Italian-American population, like New Jersey, they'll have a platter of capicola in front of you in no time.
 
Capicola, which SBS describes as a "moist and tender" cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami. While many Americans have had a taste of this salty cured meat before, they probably don't introduce it to their party guests as gabagool unless they're Italian-American. So, where in the world did this word originate from and what does it actually mean? 
 
The word gabagool was born when a variety of Italian dialects merged, but what it translates to in Italian is: nothing. Atlas Obscura confirms that gabagool is just a mutation of the word capicola, spoken with a very specific accent.
 
 
The Italian-American dialect has a complex history
 
Naples-born linguistics professor Mariapaola D'Imperio explains to Atlas Obscura that Italian linguistics is far from straightforward. The Italian language, D'Imperio notes, was initially a smorgasbord of multiple dialects. Each old Italian "kingdom" spoke its own variation of the language up until unification, when Italian officials picked one language, known as Standard Italian, to make communication easier.
Italian-Americans — those responsible for the notorious term gabagool — speak an Italian that is nowhere near Standard Italian, claims Atlas Obscura. "Instead it's a construction of the frozen shards left over from languages that don't even really exist in Italy any more, with minimal intervention from modern Italian," writes Atlas Obscura's Dan Nosowitz. Regardless of the language's progression, Italian-Americans on the East Coast can all agree that gabagool is capicola.
 
Over the years the Italian language in America has morphed into something new, and Italian-Americans continue to celebrate their heritage by not always speaking the language, but as Nosowitz puts it, "putting on an antiquated accent for a dead sub-language to order some cheese." Or, of course, cured meat.
 
There's no denying that cured meats are delicious. Whether you're piling them on a sandwich or serving them up on a platter, there's just something about them that makes you crave more. But unfortunately, there have been numerous studies on just how bad for you processed meats really are (via Science Direct). 
 
That said, we're here to talk about capicola. It's just one of many types of cured meats, and it's probably one you've heard mentioned a lot on a certain sort of television show. Chances are pretty good you may have heard about it more than you've had it, and it's definitely not a more mainstream sort of cured meat, like bacon. So what, exactly, is it? It is as unhealthy — and delicious — as bacon? What makes it different from all the other types of cured meats out there? Is it as authentically Italian as it seems, or is it just pretending? Let's find out!
 
What is capicola?
 
Let's clear up a big one here — what exactly are you eating when you take a bite of capicola? It's actually impressively specific. 
 
We'll start with where it comes from, and according to DePalma Salumi, capicola (or capocollo) is one of a number of types of cured Italian meats. This one comes specifically from the area of the pig between the neck and the fourth or fifth rib of the pork shoulder. That's what the word means, in fact: "capo" means "head" and "collo" means "neck." Academia Barilla gets even more specific and says the pigs of choice are at least eight months old and weigh at least 300 pounds. Traditionally, the best of the best comes from large breeds typically raised in the south of Italy. 
 
 
In case you're wondering what makes this part of these pigs so special, SBS says it's all because of the fat ratio. Capicola is 30 percent fat and 70 percent lean, and that means it's both tender and moist, even after it's been cured.
 
 
 
 
 
 
TONY SOPRANOS GABAGOOL
 
SANDWICH

"I LOVE GABAGOOL" !!!

 
 
Capicola has been around for almost forever.
 
Cured meats are nothing new, and capicola definitely isn't new. According to Academia Barilla, capicola goes back to the era of the colonies of the Magna Graecia... but what does that mean?
 
For that answer, we'll need to turn to the Ancient History Encyclopedia. The Magna Graecia were areas along the coast of southern Italy that were colonized by the Greeks between the 8th and 5th centuries BC. We did say it's been around a long, long time! 
 
 
 
 
 


SUNDAY SAUCE

RECIPES - SUNDAY SAUCE

LASAGNA - MEATBALLS

"HOW to Make a GABAGOOL SANDWICH"
And MUCH MORE ...

 
 
 
These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games, but they also brought stuffed pork sausages. That kicked off the start of the area's deep love of all things pork, and they're still known for their large-breed pigs and their pork products today — including capicola.
 
Capicola, coppa, capocollo... which one is it?
 
There are a lot of different terms you've probably heard used to refer to various meats, and a lot of them sound very, very similar to "capicola." Let's clear up any potential confusion with help from DiBruno Bros. 
 
At the root of the confusion is the fact that many regions in Italy have their own version of capicola, and some are very specific just to that area. (Think of champagne — the real stuff only comes from the Champagne region in France, otherwise it's more accurately described as sparkling wine.) For example, Coppa Piacentina involves stuffing the meat into a casing of intestine, and Coppa di Calabria uses wine in the process... and they're both kinds of Italian capicola. The version that's made in America is a little different, though, and it's made with either red pepper or black peppercorn. 
 
Then, there's ham capocollo, which is also called ham-capi and it's also a different thing. That's essentially a spiced and boiled ham, and it's said to be a cross between ham and capicola. Confusing, right?
 
There are still other types of coppa/capocollo/capicola, says DeLallo. The region of Umbria uses coriander and fennel, while Basilicata traditionally uses hot pepper powder, and their version is typically not as salty or smoky as the stuff from Calabria. The long and short of it is yes, there are different varieties and they come from different regions. 
 
What makes Capicola different from other thin, cured meats — like Prosciutto?
 
 
Cured meats all go through a similar process of washing, salting, and drying... so what makes capicola different from other thin-sliced, cured meats?
 
Essentially, it's where the meat comes from on the pig that makes it different, says the Huffington Post. Take prosciutto. That comes from the pig's hind leg, and it cures for anywhere from nine months to two years. Speck also comes from the hind leg, but it's made using different spices and it's cold smoked after it's cured. Speck, prosciutto, and capicola can all be used pretty interchangeably, but they're going to taste different and capicola is from an entirely different part of the pig.
What about soppressata? That can come from pretty much any part of the pig, and it can even include "leftover" bits like the head and tongue. Serrano ham? That's Spanish, and it can only be called that if it's from a certain breed of pig, the Landrace. (Similarly, Iberico ham has to come from Iberico pigs.)
 
The confusing part isn't over just yet — it's also worth talking about the two different ways capicola is made. Bear with us. 
 
Technically, says The Daring Gourmet, capicola (or capocollo) refers to the thin-sliced neck and shoulder meat that's been cooked. When that piece of neck and shoulder meat is dry-cured, it's more appropriately called coppa... although in the U.S., the terms are often used interchangeably. If you order capicola at your local deli counter, you might just get the dry-cured stuff. 
 
So, what does it mean when we talk about the process of dry-curing? Again, this is also different based on region and tradition, but essentially, DeLallo says that the process involves taking your piece of meat, adding salt and other spices, then putting into a natural casing, tying it up, and letting it age for at least several months. 
 
And here's why Italy is so good at making these types of meats. According to Academia Barilla, the combination of humidity and temperature found in particular areas of Italy make it perfect for slow aging, as there's little to no risk of the development of mold.
 
 
The Reason Some People Refer To Capicola As Gabagool
 
If you're a fan of The Sopranos, you've likely adopted the term "Gabagool" after hearing the clan discuss their love of cured meats every few episodes. If you were to order gabagool at a typical restaurant, you may receive some furrowed brows, but if you're in a region with a large Italian-American population, like New Jersey, they'll have a platter of capicola in front of you in no time.
 
Capicola, which SBS describes as a "moist and tender" cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami. While many Americans have had a taste of this salty cured meat before, they probably don't introduce it to their party guests as gabagool unless they're Italian-American. So, where in the world did this word originate from and what does it actually mean? 
 
The word gabagool was born when a variety of Italian dialects merged, but what it translates to in Italian is: nothing. Atlas Obscura confirms that gabagool is just a mutation of the word capicola, spoken with a very specific accent.
The Italian-American dialect has a complex history.
Naples-born linguistics professor Mariapaola D'Imperio explains to Atlas Obscura that Italian linguistics is far from straightforward. The Italian language, D'Imperio notes, was initially a smorgasbord of multiple dialects. Each old Italian "kingdom" spoke its own variation of the language up until unification, when Italian officials picked one language, known as Standard Italian, to make communication easier.
 
 
Italian-Americans — those responsible for the notorious term gabagool — speak an Italian that is nowhere near Standard Italian, claims Atlas Obscura. "Instead it's a construction of the frozen shards left over from languages that don't even really exist in Italy any more, with minimal intervention from modern Italian," writes Atlas Obscura's Dan Nosowitz. Regardless of the language's progression, Italian-Americans on the East Coast can all agree that gabagool is capicola.
 
Over the years the Italian language in America has morphed into something new, and Italian-Americans continue to celebrate their heritage by not always speaking the language, but as Nosowitz puts it, "putting on an antiquated accent for a dead sub-language to order some cheese." Or, of course, cured meat.



 

 
A Plate of CAPICOLA

 
There's no denying that cured meats are delicious. Whether you're piling them on a sandwich or serving them up on a platter, there's just something about them that makes you crave more. But unfortunately, there have been numerous studies on just how bad for you processed meats really are (via Science Direct). 
 
That said, we're here to talk about capicola. It's just one of many types of cured meats, and it's probably one you've heard mentioned a lot on a certain sort of television show. Chances are pretty good you may have heard about it more than you've had it, and it's definitely not a more mainstream sort of cured meat, like bacon. So what, exactly, is it? It is as unhealthy — and delicious — as bacon? What makes it different from all the other types of cured meats out there? Is it as authentically Italian as it seems, or is it just pretending? Let's find out!






SATRIALE'S PORK STORE




 
WHAT is CAPICOLA ?
 
Let's clear up a big one here — what exactly are you eating when you take a bite of capicola? It's actually impressively specific. 
 
We'll start with where it comes from, and according to DePalma Salumi, capicola (or capocollo) is one of a number of types of cured Italian meats. This one comes specifically from the area of the pig between the neck and the fourth or fifth rib of the pork shoulder. That's what the word means, in fact: "capo" means "head" and "collo" means "neck." Academia Barilla gets even more specific and says the pigs of choice are at least eight months old and weigh at least 300 pounds. Traditionally, the best of the best comes from large breeds typically raised in the south of Italy. 
 
 
In case you're wondering what makes this part of these pigs so special, SBS says it's all because of the fat ratio. Capicola is 30 percent fat and 70 percent lean, and that means it's both tender and moist, even after it's been cured.
 
Capicola has been around for almost forever
Shutterstock
Cured meats are nothing new, and capicola definitely isn't new. According to Academia Barilla, capicola goes back to the era of the colonies of the Magna Graecia... but what does that mean?
 
For that answer, we'll need to turn to the Ancient History Encyclopedia. The Magna Graecia were areas along the coast of southern Italy that were colonized by the Greeks between the 8th and 5th centuries BC. We did say it's been around a long, long time! 
 
 
These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games, but they also brought stuffed pork sausages. That kicked off the start of the area's deep love of all things pork, and they're still known for their large-breed pigs and their pork products today — including capicola.
 
Capicola, coppa, capocollo... which one is it?
Shutterstock
There are a lot of different terms you've probably heard used to refer to various meats, and a lot of them sound very, very similar to "capicola." Let's clear up any potential confusion with help from DiBruno Bros. 
 
 
At the root of the confusion is the fact that many regions in Italy have their own version of capicola, and some are very specific just to that area. (Think of champagne — the real stuff only comes from the Champagne region in France, otherwise it's more accurately described as sparkling wine.) For example, Coppa Piacentina involves stuffing the meat into a casing of intestine, and Coppa di Calabria uses wine in the process... and they're both kinds of Italian capicola. The version that's made in America is a little different, though, and it's made with either red pepper or black peppercorn. 
 
Then, there's ham capocollo, which is also called ham-capi and it's also a different thing. That's essentially a spiced and boiled ham, and it's said to be a cross between ham and capicola. Confusing, right?
 
 
There are still other types of coppa/capocollo/capicola, says DeLallo. The region of Umbria uses coriander and fennel, while Basilicata traditionally uses hot pepper powder, and their version is typically not as salty or smoky as the stuff from Calabria. The long and short of it is yes, there are different varieties and they come from different regions. 
 
What makes capicola different from other thin, cured meats — like prosciutto?
Cured meats all go through a similar process of washing, salting, and drying... so what makes capicola different from other thin-sliced, cured meats?
 
Essentially, it's where the meat comes from on the pig that makes it different, says the Huffington Post. Take prosciutto. That comes from the pig's hind leg, and it cures for anywhere from nine months to two years. Speck also comes from the hind leg, but it's made using different spices and it's cold smoked after it's cured. Speck, prosciutto, and capicola can all be used pretty interchangeably, but they're going to taste different and capicola is from an entirely different part of the pig.
 
 
What about soppressata? That can come from pretty much any part of the pig, and it can even include "leftover" bits like the head and tongue. Serrano ham? That's Spanish, and it can only be called that if it's from a certain breed of pig, the Landrace. (Similarly, Iberico ham has to come from Iberico pigs.)
 
Capicola may or may not be cooked
The confusing part isn't over just yet — it's also worth talking about the two different ways capicola is made. Bear with us. 
 
Technically, says The Daring Gourmet, capicola (or capocollo) refers to the thin-sliced neck and shoulder meat that's been cooked. When that piece of neck and shoulder meat is dry-cured, it's more appropriately called coppa... although in the U.S., the terms are often used interchangeably. If you order capicola at your local deli counter, you might just get the dry-cured stuff. 
 
 
We did say it was confusing! 
 
So, what does it mean when we talk about the process of dry-curing? Again, this is also different based on region and tradition, but essentially, DeLallo says that the process involves taking your piece of meat, adding salt and other spices, then putting into a natural casing, tying it up, and letting it age for at least several months. 
 
And here's why Italy is so good at making these types of meats. According to Academia Barilla, the combination of humidity and temperature found in particular areas of Italy make it perfect for slow aging, as there's little to no risk of the development of mold.
 
How to make capicola.
Capicola might be hard to find, depending on where you live, and it also might be pretty expensive. But there's good news: you can absolutely make it at home.
 
All you'll need is a pork shoulder, whatever seasonings you like (and since you're doing it at home, there's no need to be traditional), a curing salt mix, and casings. After seasoning your pork shoulder (with the marbling, without the fat cap), there are a few things you can do. You can wrap it tightly in plastic wrap and let it sit in your fridge for a few weeks before putting it into your casing, or you can cover it in salt and let it sit for one day for each two pounds of weight. 
 
Either way, it's the aging process that's the real key here. You'll need somewhere to hang and age your capicola for months before you actually get to cut into it, and you're going to want a place that holds a relatively high humidity but temperatures between 50 and 60 degrees Fahrenheit (via Sausage Maker). Complicated? A bit. A long process? Very. But rewarding? Absolutely.
 
 
 
 
CAPOCOLLO
 
 
 
 
 
So whay do they call it GABAGOOL ?
 
 
 


TONY SOPRANO

EATING "GABAGOOL"

 
 
If you know capicola from The Sopranos or The Office, you probably know it as "Gabagool" That's... not even really close to the real word, so where the heck did this come from? 
 
Atlas Obscura says it's because of a weird phenomenon: the development of an accent that's not just regional, but it's specific to the descendents of a group of Italian immigrants. The development of language in Italy is so confusing that even professional linguists aren't sure what the heck happened, and we're definitely not here to argue about linguistics, so we'll talk basics. 
 
Essentially, most Italian immigrants came from different regions in southern Italy, and even when they settled in the U.S., they were still divided into regional groups. And those groups spoke different versions of their native language. When they came together in the U.S., bits and pieces of the languages held on, and formed a sort of Italian-American Italian language. 
 
When that happened, letters started taking on different sounds and inflections. Without getting too complicated, it's all about accents and whether or not a letter's sound comes from your vocal cords or your mouth. The hard "c" in "capicola" became a "g," "p" shifted into a "b." "o" got elongated to "ooh," and — like in so many other words — the last vowel disappeared. 
 
Essentially, most Italian immigrants came from different regions in southern Italy, and even when they settled in the U.S., they were still divided into regional groups. And those groups spoke different versions of their native language. When they came together in the U.S., bits and pieces of the languages held on, and formed a sort of Italian-American Italian language. 
 
Capicola can be made anywhere, but there's actually a few different types that are extra special. They've been awarded a Protected designation of origin (PDO) status, and that basically means that particular name can only be used if the entire product is made in a particular area or region.
 
Most capicola retains a heavy to slight smoky flavor, and DiBruno Bros. – who only carries capicola made in America — says that there are two different types of flavor profiles you might expect. It comes down to whatever spice mixture the maker decides to use, and while there's some wiggle room in specifics, most American capicola is either made with red pepper — which will make it hot and spicy — or with black peppercorns, which will make it more on the sweeter side. 
 
Flavors are so varied that before you pick out a nice-looking side of capicola, you should definitely peek at the ingredients to get an idea of what flavor profile you're looking at. Take some do-it-yourself recipes: While some call for paprika, chipotle powder, juniper, chili powder, and nutmeg, others might call for fennel, anise, red pepper, and coriander to compliment the base of black pepper. Bottom line? There's one out there that's perfect for you!
 
 
 
 
 
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"I LOVE GABAGOOL"

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