APR.MAG 2014
XIV
or cheeses can be highlighted through
the use of colored filters type pink or
burgundy.
Special effects
All sources contribute if properly
orchestrated, to return the uniqueness
of the place.
The up lights installed in floor or
perhaps at the corners of columns can
infuse a dramatic effect of impact by
creating defined the play of shadows.
The down lights can scan the space of
a hallway, can promptly draw attention
to a detail, the indirect light whatever
it is diffused soft light on the surface
and in space, returns the senses during
the experience of the place.
AT PAGE 42
The Simplicity of
Lambrusco.
From the inn to the wine
bar, Lambrusco is one of the
most sold wines in Italy. It
is an archetype of the link
with the territory and fully
interprets the latest trends in
consumption.
By Pietro Cinti
From the wine mentioned by Virgil in
his Fifth Bucolica, to a social product
able to propose consumption and
superstructure free from sophistry,
pointing to the heart and is blunt
and bubbly, just like the Emiliani
the stereotype can be. Lambrusco
has entered a new era, 2.0 to use
the terminology of the digital age,
in which this wine does not feel any
psychological subjection against large
national productions, great wines,
aging, rather it is the strength of its
characteristics, the youth, the foam,
the low perfect alcohol capacity,
elaborated centuries, to marry the
rich cuisine of this region of Emilia.
Some producers of Parma, Reggio -
Emilia, Modena and Mantua, these are
the areas of production of Lambrusco,
each with its own specificity in the
vineyard and in the cellar, have given
a new makeover this wine after a
long dark period in which the amount
was taken over the quality, back
to basics, giving a sincere impulse
qualitative and a more modern, that
does not deny the tradition, but that
also makes it attractive to a wider and
more diverse audience.
Just forget about decanter and
baloon, Lambrusco gives his best
due to its simplicity of approach and
in conjunction with the traditional
dishes of Emilia. Egg pasta with
meat sauce, or stuffed, dry or in
soup (ravioli, tortellini, Cappelletti
and many other preparations that
have the same cultural matrix, but
different names depending on the
bell tower), typical cheeses such
as Parmigiano-Reggiano cheese or
charcuterie that in this area find
their highest expression. Maybe in
conjunction with those pieces of fried
bread that change of name along
the axis of the Via Emilia (fried pie,
fried dumplings), but which are the
backbone of the classic meal “social”
consumed among friends. Lambrusco
is served cold and is another of the
peculiarities of this sparkling red that
will continue to have its say on the
international market and hyper in
which we are living today.
Cantine Ceci
Otello NerodiLambrusco
Features
Very intense purple-red color, has a
fruity scent of wild berries and violets
and taste, soft and harmonious.
Pairings
Meats of the territory as the Culatello
of Zibello or Parma Ham and
Parmigiano-Reggiano. Suitable for
first and second dishes of Emilia
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