APR.MAG 2014
XV
Chiarli
Lambrusco del Fondatore
Features
From vine Lambrusco Sorbara, has
a dry taste and full-bodied, pleasant
bouquet, delicate and evanescent foam,
clear and vibrant color
Pairings
Pasta, tortellini, boiled meat and the
most typical Emilian cuisine
Ariola
Marcello
Features
Made with 100% Lambrusco grapes
Maestri, has an intense ruby red
color with purple hues, soft foam and
evanescent, fragrant and fruity with
hints of cherry, berry and pink notes
and enveloping taste with fruity finish.
Pairings Meats, anolini soup, pasta
dishes, stew, pot-roasts, fish dishes
worked, Rosa di Parma (roast stuffed
with ham and parmesan cheese).
Medici Ermete
Concerto Lambrusco Reggiano DOC
Features
Lambrusco Grapes Salamino, deep red
color, pleasant aroma, lingering, fruity
taste and dry yet fruity, round, fresh
lively harmonious.
Pairings
Suitable to accompany the dishes of
Emilia.
Cantine Lebovitz
Al Scagarün Lambrusco Provincia di
Mantova Igp
Features
Deep ruby red color with garnet, the
foam is very lively and persistent.
The nose is vinous, fruity, with hints
of cherry and black cherry while the
taste is dry, pleasant and persistent but
especially lively and genuine
Pairings
Born in a natural way to approach all
the typical dishes of Mantua: risotto,
ravioli, agnoli, meats and red meats.
And then entire meals that can also
be combined with other cuisines are
characterized by bold flavors and
intense.
Cavicchioli
Vigna del Cristo Lambrusco di
Sorbara Doc
Features
Foam, powder pink, very light ruby
rose almost verging on cyclamen; clear
fragrances including rose, not perfectly
ripe strawberries, orange red and
violets; flavor never yielding, balanced
in its fresh and savory dryness that
serves as a counterpoint to the right of
all’aromaticità ‘grapes
Pairings
Meats, pasta dishes with rich sauces
and condiments, meat, fish, pizza. Try it
with fried fish and vegetables.
Venturini Baldini
Reggiano D.O.P. Lambrusco Rosso
amabile
Features
Made with Lambrusco grape varieties
Marani, Montericco Maestro. It has deep
and intense ruby red color with purple
hues, the nose high impact floral played
between rose and jasmine, followed by
a hint of raspberry on the palate the
sugar component is well supported by
good acidity: final return with juicy
fruity
Pairings
Chicken livers sautéed in butter with
potato gateau
Cantina di Carpi e Sorbara
Terre della Verdeta; Lambrusco di
Sorbara Dop
Features
Sparkling wine with fruity and
aromatic flavor has a lively, delicate and
harmonious. Pale red color. Persistent
mousse and fine
Pairings
Meats of the territory, typical dishes of
the Emilia at the table
AT PAGE 46
Trends on the
table, focusing on
modularity
By Mariella Boni
Deconstructed dishes,
miniature portions, food
divided into several containers,
to offer flavors that are
recomposed only once you get
to the palate.
The mise en place is now about as
subjective as possible: it can refer to
the classic style, but also freely detach
from the idea of “service” as it was
once intended to become something to
mix freely, according to the style of the
room and its own kitchen.
Common denominators remain the
white or light colors, preferred by the
majority of restaurateurs and chefs,
to choose the most possible between
producers who are able to provide high-
strength materials and a replenishment
that lasts. Below we present some of
the latest collections for the table.
