Already having a sharp flavour, the Coppa di Testa is eaten with "silly" bread, without salt. Mouth-watering when accompanied by the freshness of celery, the sweetness of carrots and tomatoes. Mainly it tastes like a second course, but it is also delicious accompanied by other deli meats, and in Emilia Romagna it stuffs tigelle. A delicious touch is to eat it with a few drops of traditional balsamic vinegar.
The wine that keeps up with the character of the Coppa di Testa must have a certain acidity to balance the explosion of flavour that this deli meat releases. Remaining in the Apennines area, Chianti - not overly aged - is ideal for this pairing. An equally interesting alternative is Nebbiolo: a wine with a distinctive aroma, with light floral and fruity notes. The flavour can be both dry and lively, sometimes mellow, velvety, full-bodied.