Italy: In Genoa, a similar cold cut goes by the name of "testa in cassetta", literally "head in a box", but it is possible to find it throughout the entire central and northern Italy, where it is called "coppa di testa", or simply "coppa", "soppressata" in Tuscany, or – in some northern regions – "formaggio di testa" (head cheese). In central Italy (Lazio, Umbria), it is common to put orange peel pieces in it, or to serve it in a salad together with oranges and black olives. In the region of Campania, the head and foot, called "o' pere e o' musso", is boiled, left whole and sliced, served with lupini beans and fresh lemon. A version in aspic from Sicily known as "liatina" includes the head, feet, skin and ears, flavored with bay leaf, pepper, vinegar and lemon.