Let's have an aperitif 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.
Ham Ribbon
- 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 Ham: 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!
