Lambrusco & food

The many affinities with local culinary specialities DOC Lambrusco is the ideal companion for the modenese cusine, famous throughout

Italy and the world for its wealth of rich dishes, a feast for the eyes and palate: a luxurious culinary cornucopia, still able to conjure up sensations of times past, at the same time remaining wholesome and down-to-earth.

With its flavour-enhancing capacity, DOC Lambrusco is a truly magnificent complement of these dishes, which, taken together, are rightly recognised as one of Italy’s most famous and complete regional menus.

Leafing through an imaginary menu, we begin with the antipasto: slced dressed pork meats and sausages in general, featuring the mouth-watering prosciutto hams and mortadellas, but also including the original Parmisan, justifiably called the "king" of all cheeses. We then pass on to the first courses, with the divine "tortellini" in clear broth and other types of stuffed pasta, or maccheroni "al pettine" (with ridges made by hand, using a special comb-like utensil). The delicious second courses abound in all forms of boiled meats, starting with pig’s feet and spiced pork sausages, served with a side-dish of stewed lentils or beans. Finally come the desserts, ranging from the rustic, homestyle Modenese cake, to the more refined "amaretto", a soft macaroon made from a special paste of sweet and bitter almonds.

The culinary triumph is presided over by one lord and master, the element that unites all these gloriously diversified specialities. For DOC Lambruscos are able to adapt to and exalt even the most subtle variations in flavour and ingredients of the single dishes. Thus, with it pugent aroma, high acidity, lightness and vivacity, Lambrusco di Sorbara is the ideal accompaniment for all types of stuffed pasta, as well as pig’s trotter sausage.

The Lambrusco Grasparossa di Castelvetro, with its fuller body, adapts perfectly to well seasoned pasta dishes, such as maccheroni with rabbit sauce or asparagus heads, noodles with mushrooms, as well as all types of roasts. The unique bouquet of Lambrusco Salamino di S. Croce, along with its good texture, make it perfect for starters of dressed posk and Parmisan, "lasagne" and most Emilian second courses.

But it would be a mistake to confine the sphere of DOC Lambrusco to the cuisine of Modena and Emilia alone. It would be limiting ourselves to the obvious, whereas the honest exuberance, and lively character of this wine can be enjoyed whenever a light drink is called for. It is able to play throughout the field, adapting magnificently to both traditional and more innovative dishes. One could say it is the luckiest of all wines, for it possesses all the positive attributes of wine and none of the negative ones: refreshing, bracing, with the right degree of tannin, it is easy to digest thanks to a moderate alcohol content. It is plaesing, but never too demanding – a staightforward, no-problem wine. It is best when young and needs no particular additions to be savoured to the full.

Without doubt, the most daring suggestion, but one with good results and great prospects, is that Lambrusco be drunk with the archetypal Italian food: pizza. Why shouldn’t Italy’s most famous wine be drunk with its most famous food? What better way to consolidate the happy unoin between north and south. Especially with pizzas made from many ingredients, such as the "Four Seasouns", or the exellent "white pizza" with bacon and rocket: nothing could surpass a red, bubbly DOC Lambrusco, so able to exalt the taste of each ingredient, aid digestion and refresh the palate in preparation for the next course!