The Right Wheel

Lambrusco wines have been an integral part of the Modenese landscape for centuries.

They yield a wine that is generous and genuine, like the people who live in this area, with a unique natural feature: springtime refermentation. Although records of the Vitis labrusca (a wild vine) date back to Roman times, it was only in the 19th century that certain strains became predominant, assuming a specific character thanks to their natural qualities and to human effort and hard work. Eventually, three similar yet distinctive wines came to be codified. In the province of Modena these are the Lambrusco di Sorbara, the Lambrusco Grasparossa di Castelvetro and Lambrusco Salamino di Santa Croce. (http://www.lambrusco.net/english/home.htm).

LAMBRUSCO & FOOD:

Antipasto: sliced dressed pork meats and sausages in general, featuring the mouth-watering prosciutto hams and mortadellas, but also including the original Parmisan, justifiably called the “king” of all cheeses.

First courses, with the divine “tortellini” in clear broth and other types of stuffed pasta, or maccheroni “al pettine” (with ridges made by hand, using a special comb-like utensil).

Second courses abound in all forms of boiled meats, starting with pig’s feet and spiced pork sausages, served with a side-dish of stewed lentils or beans.

Desserts, ranging from the rustic, homestyle Modenese cake, to the more refined “amaretto”, a soft macaroon made from a special paste of sweet and bitter almonds.