The house specialty: finely minced, braised pig's head is breaded and fried into a crispy golden croqueta, topped with quince mostarda that's both sweet and tangy. The most beloved dish at Coppa — reviewers consistently highlight the balance of crispy exterior, tender pork interior, and the quince's ability to cut through the richness. Beef broth and pork stock underscore every layer.
Tips from diners
Order this first — it's the signature and often sells out if you wait. Eat it while it's still warm and the exterior is at peak crispness.
Salumi is cured in-house and sliced paper-thin by the kitchen staff. On warm nights, the fat on Duck Prosciutto and Salame Nostrano gets glossy and begins to ooze, signaling that everything is at peak ripeness. Served simply with whole-grain mustard and house-made pickles. The simplicity lets the salumi's quality and the chefs' curing technique shine without interference.
Tips from diners
Order this to share while sipping a glass of natural red wine — the fat and salt pair with wine better than any other dish on the menu.
A riff on the classic: a mountain of hand-cut crisp celery (not romaine) studded with crunchy anchovy oil breadcrumbs and bathed in a creamy, lemony dressing that coats every strand. Generous shavings of parmigiano top the pile. The celery's crunch and the anchovy-forward breadcrumbs give this Caesar an identity entirely its own — it's a palate opener and vegetable course rolled into one.
Tips from diners
Order this as a starter to reset your palate before moving to richer dishes like the Coppa Di Testa.
Fresh cavatelli (hand-rolled tubular pasta) coated in a light sauce studded with crumbled house-made chicken sausage. The pasta has the slightly rough texture that cavatelli is known for, catching the sauce beautifully. Reviewers note this arrives hot and steaming nightly, making it reliable even on nights when other specials vary.
Tips from diners
This pairs beautifully with any of Coppa's natural red wines — ask for a wine recommendation when you order.
Pizzas are cooked in the wood-fired oven and arrive with charred, thin crusts and slightly smoky edges. Toppings rotate seasonally, but expect combinations highlighting local produce and house-made components. The dough is crafted in-house with natural fermentation, giving it a complex flavor that complements any topping.
Tips from diners
Order 2-3 pizzas for a table of four and share — each pizza is roughly 10 inches and meant for sharing.
Coppa opened in 2009 on Shawmut Avenue as an intimate Italian enoteca from James Beard-winning chefs Ken Oringer and Jamie Bissonnette. The restaurant features a 40-seat dining room with a 24-seat brick patio for summer, centered on house-cured charcuterie, wood-oven pizzas, and handmade pastas. The wine list emphasizes natural, mostly European boutique reds, complemented by unique cordial-based cocktails. A collection of walk-in tables are held nightly, making spontaneous dining possible.
Coppa takes reservations online and by phone, but deliberately holds tables each night for walk-ins. If fully booked, ask to join the walk-in list — turnover is fast (90 minutes) and you'll likely eat within 45 minutes.
The brick patio opens spring through fall and is first-come, first-served weather permitting. Arrive before 7 PM to secure a table outside, or reserve in advance and request the patio.
The wine list emphasizes natural wines and European boutique reds. Ask your server for a recommendation that pairs with the Coppa Di Testa — they have deep knowledge of the list.
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