Why 'gabagool'? Linguists explain New Jersey Italian accent
5:41
nj.com
Why 'gabagool'? Linguists explain New Jersey Italian accent
In New Jersey, capicolla is "gabagool." Proscuitto is "pruh-shoot." Linguists explain the deep roots of NJ's Italian-American accent.
Nov 6, 2015
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63K views · 1.1K reactions | The gabagool stream 奈 | DavietheGoliath | Facebook
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Gabagool?! OVER HERE!!! That’s right! We got the Gabagool that’ll make you drool! In true V Pizza fashion we take it a step further and drizzle World Honey Market DATIL HOT HONEY to add a little sweet…and a little heat! Try THE STINGIN’ GABAGOOL!! So what’s on it?! First we stretch out a “00” Dough ball and layer it V shredded mozzarella. THEN the Gabagool. We layer thin slices of the capicola until your pizza is covered. We add crumbled gorgonzola, fresh mozzarella, pecorino Romano, and a littl
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Gabagool?! OVER HERE!!! That’s right! We got the Gabagool that’ll make you drool! In true V Pizza fashion we take it a step further and drizzle World Honey Market DATIL HOT HONEY to add a little sweet…and a little heat! Try THE STINGIN’ GABAGOOL!! So what’s on it?! First we stretch out a “00” Dough ball and layer it V shredded mozzarella. THEN the Gabagool. We layer thin slices of the capicola until your pizza is covered. We add crumbled gorgonzola, fresh mozzarella, pecorino Romano, and a littl
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Gabagool?! OVER HERE!!! That’s right! We got the Gabagool that’ll make you drool! In true V Pizza fashion we take it a step further and drizzle World Honey Market DATIL HOT HONEY to add a little sweet…and a little heat! Try THE STINGIN’ GABAGOOL!! So what’s on it?! First we stretch out a “00” Dough ball and layer it V shredded mozzarella. THEN the Gabagool. We layer thin slices of the capicola until your pizza is covered. We add crumbled gorgonzola, fresh mozzarella, pecorino Romano, and a littl
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Let's make Gabagool!! Here's the recipe: Apply the rub to the coppa muscle and vac seal it. Place it in your fridge for at least 21 days. After 21 days, place the coppa in a natural or synthetic casing and hang it in a drying chamber with teh temperature set to 55f and 80% humidity. Once it loses 35% - 40% weight it's finished Recipe: Spicy Coppa Muscle 100% Salt 2.5% Cure #2 .25% Sugar 1.27% B Pepper .25% Pepper Flakes .22% Cayenne .32% Garlic Powder .38% Smoked Paprika .32% Calabrian pepper po
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