Pork sausage and zampone featured at year's end.

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

The Zampone

The Zampone has an ancient tradition that dates back to the old taverns and inns of the Middle Ages and originates in 1511, thanks to a siege by the "terrible" Pope Julius II della Rovere, who reclaimed the city of Mirandola in the province of Modena, after it sided against him in favor of the French royal house. It was a siege that prompted the inhabitants of Mirandola to protect their most valuable and lasting asset: the pigs. But to do so and have edible meat in a short time, they decided to grind the pig and put the meat inside its stronger and thicker skin: its legs, indeed. Thus, a legend at the table was born, and the irony is that despite not finding any pigs, Julius della Rovere, on January 20, made the city surrender and still feasted on their zamponi.
 

The Cotechino

The cotechino has even older origins and was produced by the ancient corporation of larders, sausage makers, or former butchers. More than two hundred years before the zampone, to be precise. In short, these ancient sausages bring to the table the deepest and most indulgent medieval traditions.
 

The Salama da Sugo

The Salama da Sugo from Ferrara also becomes a pride of the Este plains and a precious gift that the lordship of Ferrara was already accustomed to bestow upon the most powerful of the time. A great admirer of this ancient sausage was Lorenzo the Magnificent de' Medici from Florence. Its popularity has reached here thanks to admirers such as Mascagni and Ungaretti, Bacchelli and D'Annunzio, Greta Garbo, and Mario Soldati.

Spaghetti & Mandolino presents the products of one of the most prestigious Italian salumerias nestled in the ancient lands where those sausages were born in the mists of time. The Salumificio Zironi is still the main producer of Salama da Sugo for the people of Ferrara, while the best Zamponi are those from the Salumificio Pedrazzoli, which are slowly steamed and cooked 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 Cotechini and Zamponi in the organic version, which is very rare in Italy. Treat yourself to the beauty of one zampone "on display" Q+. Packaged in a transparent container, steamed, without unnecessary and annoying liquids, not to mention unhealthy.

For a grand regional and typical finale, we propose the best wine for these sausages: the gentleman Lambrusco! We suggest the one from the cellars of La Pederzana of Castelvetro di Modena. Their Grasparossa is one of the best among those produced in the denomination and certainly unique because it uses a clone of Grasparossa born among the owned vineyards, which gives the wine a wonderfully creamy and round flavor.

Well, now it's your turn! Make the right choice for your tables this year-end: choose history, quality, tradition, and indulge yourself, even if just a little, in the most succulent offerings from the ancient inns of yesteryear.