Emilia Romagna is considered to be the motherland of homemade pasta, with specialties of the region including tagliatelle and lasagne as well as stuffed pastas such as tortellini and cappelletti.
A variety of pork products such as prosciutto di parma, pancetta, coppa and salami are traditional to the region, as well as one of the most well known Italian cheeses: Parmigiano Reggiano. Balsamic vinegar of Modena is another standout local product, as is the semi-sparkling red wine, Lambrusco.
Menu w/ Flight of Matching Wines
Antipasti
Deep fried sage
Prosciutto di parma
Parmigiano reggiano
pickled onion
torta fritta
Grilled asparagus
aged balsamic
[Matching Wine: Castelluccio Sanvignon Blanc '07]
Primi
Tortelli alle erbette
[Matching Wine: Castollo di Luzzano Malvasia '08]
Secondo
Braised lamb neck w/ artichokes & broad beans
[Matching Wine: Balitore Sangiovese '09]
Dolci
Pears in lambrusco w/ walnut semifreddo
[Matching Wine: Montenegro Amaro ‘08]
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