Alternative Christmas Menu made #InEmiliaRomagna

Cold Cuts
Italian Food Valley is famous for its Cold Cuts production and the choice is really wide: from the best known Culatello di Zibello PDO and Mortadella Bologna PGI to the soft taste and the delicate aroma of the Coppa piacentina PDO (Piacenza Cured Pork Neck) and Coppa di Parma PGI, with a sweet taste and the fragrant aroma of Salame piacentino PDO and Salame Felino PGI with the unmistakable flavor of Parma Ham PDO and Modena Ham PDO in addition to Pancetta piacentina DOP.

Mixed Cheese Plate
Another great classic that can range between more or less seasoned flavors.
You can choose between Fossa Cheese PDO from Sogliano, Parmigiano-Reggiano, Grana Padano PDO, and Squacquerone di Romagna PDO.

Grana Padano flakes with drops of Traditional Balsamic Vinegar
A classic for the Emilian tables that could turn out to be a tasty discovery for those who have never had the pleasure of tasting it. Grana Padano can be substituted for your taste with Parmigiano Reggiano and Traditional Balsamic Vinegar.

Borgotaro mushrooms in oil
The oil is never lacking in an appetizer: our proposal sees the Borgotaro PGI Mushroom in one of its most traditional flavorings.

Mortadella Foam
Just chop the Mortadella in the kitchen robot, mix with béchamel, whipped cream, and finely chopped pistachios. Serve it, after having it rested in the refrigerator for at least 1 hour, creating curls with the sac a poche.

Wines to Match:
Gutturnio PDO
Colli di Parma PDO Malvasia
Lambrusco Salamino of Santa Croce PDO

Passatelli in Broth
A typical dish of the Romagna tradition based on Parmigiano Reggiano and to be served strictly in broth, better if mixed meat.
Even the preparation of Passatelli is easy to make: all the ingredients are kneaded (breadcrumbs, Parmigiano Reggiano PDO, flour, whole eggs, salt, pepper, nutmeg) until a smooth and homogeneous loaf is obtained and crushed with a potato masher. (if you do not have the appropriate tool) directly in the broth for 4/5 minutes.

Pumpkin Ravioli
From the round shape, in imitation of the typical straw hat of the farmers, they are a typical recipe of Ferrara Area.  To fully enjoy the flavor of the pumpkin ravioli we recommend a simple dressing with melted butter, sage and Parmesan to taste, but there are some that prefer them with a ragù.

Wines to Match:
Colli di Rimini DOP Rebola
Romagna Albana PDO
Bosco Eliceo PDO

Veal roast with Porcini mushrooms
The roast veal in the oven is a classic dish of the central Apennines and it is usually accompanied by a fanciful side dish of porcini mushrooms hats. Borgotaro Porcini, with a fleshy pulp and aromatic flavor, is the ideal side dish.

Salama da Sugo with mashed Potatoes
The alternative is the famous “Salama da Sugo“, a very particular salami typical of the Ferrara area already mentioned in a letter by Lorenzo de ‘Medici to Duca Ercole I d’Este, to be served strictly with mashed Bologna Potatoes PDO.

Unmissable 2 variations for the New Year’s Gala:
Cotechino from Modena PGI and Zampone Modena PGI, always accompanied by mashed potatoes and/or lentils.

Wines to Match:
Romagna PDO Sangiovese Superiore
Bosco Eliceo PDO Fortana
Lambrusco Grasparossa of Castelvetro PDO

Pampepato
A baked product covered by chocolate, the Pampapato or Pampepato of Ferrara PGI is a recipe coming from the medieval and renaissance tradition of preparing, for Christmas day, this rich sweet and spiced bread full of different flavors.

Pears
Winter fruit par excellence, given the many varieties of Pears of Emilia-Romagna PGI (Abate Fetel, Cascade, Conference, Decana del Comizio, Kaiser, Max Red Bartlett, Passa Crassana, Williams), be sure that you will satisfy all the guests.

Vignola Cherries in Spirit
Given the seasonality, the only way to taste the Ciliegia di Vignola PGI at Christmas is in spirit.

Wines to match:
Colli di Parma DOC Spumante
Colli Piacentini PDO Vin Santo
Reno PDO Pignoletto Spumante

Ferrara’s Coppia PGI
Piadina Romagnola PGI
Brisighella Extra Virgin Olive Oil PDO
Colline di Romagna Extra Virgin Olive Oil PDO