Lambrusco and popcorn?...no, better the cotechino!

Maybe Ligabue was right, but we prefer the song to the culinary advice! And Lambrusco has an ideal pairing… we could say for “the whole life”, “until fork do us part”.
It is the Cotechino. In some parts of Italy, cotechino is used as a typical Christmas dish (here we talked about cotechino during Christmas) but in others it has also entered Sunday recipes and here you can find our selection of precooked cotechini for your meals.

Many times one wonders, which comes first, wine or food in a territory? Because it is extraordinary how the two always go hand in hand.
Langhe, truffle and Barolo! Valpolicella Amarone and braised meat! Collio Ribolla and fish! Chianti and Chianina! Etcetera. Italy has an example for every city. It is true that man has been able to adapt the techniques of processing raw materials to nature, which have always ensured enjoyment at the table.

There is no better wine than Lambrusco for the richness of cotechini or zamponi. Skin and lean parts that blend into a unique creaminess that is hard to resist.
And what would the year-end celebrations be without cotechino with lentils? A dish that has crossed regional borders and has become a must, an Italian tradition that has united the north and south.

But which Lambrusco? Here it depends on taste. There are both dry and soft Lambrusco, tangy and balanced ones, structured and lighter ones. In Mantua, they prefer it dry and call it Salamino. In Modena, however, among the sweet hills of Castelvetro, they love it soft and sweet. In both cases, the bubbles are essential for such succulent and rich dishes.

Let’s say that pork generally calls for Lambrusco. A great risotto with tastasal, as is customary in Verona, with minced pork meat in the pure style of sausage, or the legendary risotto all’isolana from Isola della Scala, with parts of pork and parts of beef, or the risotto with el pontel from Casteldario in Mantova. And in all cases, the pairing with Lambrusco brings pleasure and satisfaction.

Yes, because Lambrusco has the quality of being low in alcohol, fresh, creamy, fruity, and decidedly cleansing.

In short, for some dishes of the Po Valley winter and not only… a true tonic for the table!

S&M