A cappone (capon) is a rooster that has been castrated to improve the quality of its flesh for food.
The Romans are credited with inventing the capon. The Lex Faunia of 162 BC forbade fattening hens in order to conserve grain rations. In order to get around this the Romans castrated roosters, which resulted in a doubling of size. European gastronomic texts of the past dealt largely with capons, as the ordinary chicken of the farmyard was regarded as peasant fare, "popular malice crediting monks with a weakness for capons."
Effects of Caponization
Caponization is the process of turning a cockerel (young rooster) into a capon.
The lack of sex hormones results in meat that is less gamy in taste. Capon meat is also more moist, tender, and flavorful than that of a hen or rooster, which is due not only to the hormonal differences during the capon's development but is also because capons are not as active as roosters, which makes their meat more tender and fatty.
One of the most popular recipes made with cappone roosters is Cappone ripieno. The recipe suggests that the rooster is stuffed with a mixture of minced veal and pork, chopped ham, prosciutto, mortadella, mashed boiled eggs, grated cheese, pistachios, nutmeg, marsala wine, salt and pepper. The cappone ripieno is roasted in the oven for about three hours, sprinkled from time to time with the liquid it produces.
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Cappone Ripieno (3), www.frasi.net
Cappone ripieno, www.ricettariocucina.com