AperiTiamo in Parma: rustic tradition and authentic flavors
The third week of August It's the Perfect Time to Rediscover Tastes And The Scents of the Emilian Hills, with a Appetizer What celebrates the Tradition And the Conviviality.
Don't be, but a lot of warmth and Taste of Parma thanks to the protagonists of the evening: the IGP Felino, the Culatta and the Ham Ribbon, all signed Ducal Lands.
The protagonists of taste: Felino IGP, Culatta and Ham Ribbon
Felino IGP
- How to serve it when cut: Slice it into oblique slices of 3-4 mm to appreciate its compact texture and softness.
- How to serve it in a bowl: Take the tray out of the fridge about 10-15 minutes before serving it. Arrange the slices slightly overlapped on a cutting board or rustic plate and, if you want an extra touch, add a drizzle of extra virgin olive oil to enhance their shine.
Culatta
- How to serve it when cut: Slice very thin, almost transparent, to capture its sweetness and velvety texture.
- How to serve it in a bowl: Leave it at room temperature for about 15 minutes and gently “open” the slices before placing them on the plate, so that they can release all their scent.
Fiocco di prosciutto
- How to serve it when cut: Soft Slices to Better Savor Their Sweetness.
- How to serve it in a bowl: Let it rest out of the fridge for about ten minutes, then arrange the slices in a fan shape on a cutting board and complete with some olives and a few pieces of Parmigiano Reggiano.
...Felino IGP, Culatta and Focco di prosciutto: the true ambassadors of Emilian taste!
Wines to pair: freshness and typical Emilian style
To accompany these cold cuts and stay in the heart of Emilia, choose light and thirst-quenching wines:
- Lambrusco di Sorbara DOC: sparkling and light, perfect with the Ham Ribbon and the Feline.
- Dried sparkling Malvasia: aromatic and floral, ideal with the sweetness of Culatta.
- Gutturnio sparkling DOC: Lively and Tannic, Great for All Three Cold Cuts.
- Dried Albana DOCG: an intense and mineral white, perfect for those looking for an elegant combination.
Other Parma products to complete the aperitif
- Parmigiano Reggiano aged 24 months: In flakes or cubes.
- Pear or fig mustard: to accompany Culatta and create sweet-salty contrasts.
- Fried dumpling (or fried pie): Perfect with cold cuts, soft and delicious.
- Vegetables in oil: such as onions, artichokes and peppers, for a crunchy and sour touch.
- Country bread: fragrant and simple, to maximize the quality of cold cuts.
How to create the perfect rustic atmosphere
- Raw linen or cotton tablecloths with squares: in perfect “osteria Emiliana” style.
- Wooden cutting boards: simple, warm and perfect for enhancing cold cuts.
- Low and sturdy glasses: ideal for sparkling and convivial wines.
- Centerpiece with ears of wheat, aromatic herbs or wildflowers.
- Wooden cushions and benches: to sit back and enjoy the evening in complete relaxation.
The Emilian playlist: the soundtrack of your aperitif
- Romagna Mia — According to Casadei (listen now)
- Hi Mare — Raoul Casadei (listen now)
- Albachiara — Vasco Rossi (listen now)
- My Band Plays Rock — Ivano Fossati (listen now)
- The Italian — Toto Cutugno (listen now)
- Go with me — Paolo Conte (listen now)
- Wireless puppet — Edoardo Bennato (listen now)
- A Kiss At Midnight — Cetra Quartet (listen now)
...with Terre Ducali products and a touch of rustic atmosphere, your aperitif is transformed into a journey. Have a good aperitif and... long live the Parma tradition!
