Regional flavors: Aperitiamo in Emilia Romagna
In Emilia Romagna the gastronomic tradition is truly authentic: every dish tells a story, every ingredient has its origin and every flavor evokes unique emotions.
If there's a perfect time to discover the culinary treasures of this region, it's definitely theappetizer. This Friday treat yourself to a journey of flavor with our AperiTiamo in Emilia Romagna. threes protagonists exceptional: the Parma IGP Cup, the PDO Parma ham 18 months and the PGI Felino Salami.
A tradition that smells like family
The Emilia-Romagna aperitif is not only a moment of leisure, but a real ritual that celebrates the conviviality And theauthenticity Gods local products. Here, charcuterie is not just food, but a passion that is handed down from generation to generation, and each cutting board tells a piece of history.
Emilian charcuterie
The Parma IGP Cup: the king of the cutting board, the heart of our aperitif.
- This cold cut, with a sweet and delicate taste, is obtained from the shoulder and neck of the pig, and its seasoning makes it perfect to accompany with a slice of homemade bread or crispy breadsticks.
18-month DOP Parma ham: the excellence of seasoning.
- PDO Parma Ham is another jewel in the crown of the Emilian gastronomic tradition. Aged for 18 months, this ham is a poem of flavors, perfect to be enjoyed alone or with a drizzle of Balsamic Vinegar of Modena IGP, to enhance its sweetness. Serve it with rye bread or a light focaccia, and you will see that it will become the undisputed star of the aperitif.
PGI Feline Salami: the passion of the earth.
- Salame Felino IGP is one of the most popular cured meats in the region, with a history that has its roots in the small village of Felino, in the province of Parma. With its delicate flavor and soft texture, this salami is perfect to be thinly sliced and accompanied with pickles, such as borettane onions or artichokes in oil, to balance its flavor. Also ideal for creating small appetizers, serving them on a warm crouton.
... an aperitif that celebrates conviviality, with excellent cold cuts from Emilia Romagna!
How to serve Emilian cold cuts
To make the most of these extraordinary products, the aperitif in Emilia Romagna is served on a large wooden cutting board, where every cold cut finds its place next to fresh and tasty side dishes. Tigelle and fried dumpling complete the aperitif, to be brought to the table in bread baskets.
What to combine them with:
Emilian cold cuts are perfect with classic traditional side dishes:
- Aged Parmigiano Reggiano DOP: for a contrast of textures between soft and crunchy.
- Mixed pickles: like artichokes and green olives, which with their acidity balance the sapidity of cold cuts.
- Fresh fruit: a nice selection of pears and figs, which add a touch of sweetness and freshness to the palate.
The right wines for an aperitif
You can't miss a good wine to complete the whole thing:
- Lambrusco di Modena: The sparkling Lambrusco, fresh and slightly sweet, is the perfect accompaniment to cold cuts. Its effervescence cleans the palate between a slice of Cup and a slice of ham.
- Trebbiano dell'Emilia Romagna: for those who prefer a dry and light white, which enhances the freshness of cold cuts without overwhelming them.
- Sangiovese: a young, fruity and fresh red, perfect with Felino salami and Parma ham.
Curiosities and anecdotes to tell:
- The history of Parma Ham: the famous Parma ham is produced according to a tradition that dates back centuries. Its worldwide fame is due to its natural seasoning, which takes place only with sea salt.
- PGI Feline Salami takes its name from the small town of Felino, which still jealously guards the secret of its traditional recipe.
The Parma Cup has very ancient origins and was considered a “noble” sausage, appreciated in the courts and tables of aristocrats.
... with these tips, your Emilia-Romagna aperitif will be a journey of authentic flavors and Italian traditions. Have a good aperitif!
