Sausage with sauce, cotechino, and zampone are the stars at the end of the year.

The year-end festivities at the table represent a compendium of numerous succulent products from Italian cuisine. Among these are certainly Cotechini and Zamponi, as well as Salama da sugo: three extraordinarily typical products that have conquered the tables of all Italians and beyond.

Zampone
Zampone has an ancient tradition that stretches back to the old taverns and inns of the Middle Ages, originating in 1511 during the siege by the "terrible" Pope Julius II della Rovere, who reclaimed the city of Mirandola in the province of Modena after it had sided against him in favor of the French royal house. This siege drove the inhabitants of Mirandola to protect their most significant and enduring asset: pigs. To have edible meat quickly, they decided to grind the pork and stuff it into the thick, sturdy skin of the pig's feet. Thus, a myth was born at the table, and ironically, despite not finding the pigs, Julius della Rovere forced the city to surrender on January 20 and still feasted on their zamponi.

Cotechino
Cotechino has older origins and was produced by the ancient guild of larders and sausage makers, certainly more than two hundred years before zampone. These ancient cured products bring the deep and indulgent flavors of the Middle Ages to the table.

Salama da sugo
Salama da sugo from Ferrara also became a pride of the Estense plains and a precious gift that the lordship of Ferrara was accustomed to bestow upon the most powerful of the time. A great admirer of this ancient sausage was Lorenzo de’ Medici of Florence. Its popularity has reached us thanks to admirers like Mascagni, Ungaretti, Bacchelli, D'Annunzio, Greta Garbo, and Mario Soldati.

Spaghetti & Mandolino presents products from one of the most prestigious Italian salumerias, nestled in the ancient lands where these sausages were born. Salumificio Zironi is still the main producer of Salama da sugo for the people of Ferrara, while the best zamponi come from Salumificio Pedrazzoli, which are slowly steamed at low temperatures. A delight for all palates. An unmissable opportunity for those who love to eat healthily, even when they want to indulge a little. You can also find organic versions of Cotechini and Zamponi, which are quite rare in Italy. Treat yourself to the beauty of a "showcase" zampone Q+: packaged in a transparent container, steamed, without unnecessary and bothersome liquids, as well as unhealthy ones.

For a grand regional and typical finale, we propose the best wine for these sausages: Mr. Lambrusco! We recommend one from the La Pederzana winery in Castelvetro di Modena. Their Grasparossa is among the best produced in the denomination and is definitely unique because it uses a clone of Grasparossa grown on their estate, giving the wine a delightful creaminess and roundness.

Well, now it’s your turn! Make the right choice for your year-end tables: choose history, quality, tradition, and let yourself indulge in the most succulent dishes of the ancient inns of the past.