Lambrusco and popcorn? ...no, better the cotechino!

Maybe Ligabue was right, but we prefer the song to the gastronomic advice! And Lambrusco has an ideal pairing... we could say "for life," "until the fork do us part."
It's Cotechino. And our Emilian friends know it well.

Many times it makes you wonder, does wine or food come first in a region? Because it's extraordinary how the two always go hand in hand.
Langhe, truffle, and Barolo! Valpolicella Amarone and braised meat! Collio Ribolla and fish! Chianti and Chianina! And so on. Italy has an example for every city. It’s true that mankind has managed to adapt processing techniques to the natural environment, making meals always a pleasure.

There's no better wine than Lambrusco for the richness of cotechino or zampone. Pork skin and lean parts melt into a unique creaminess that's hard to resist.
And what would year-end celebrations be without cotechino and lentils? A dish that has transcended regional borders to become a must-have, an Italian tradition that has united north and south.

But which Lambrusco? That depends on taste. There are dry and soft Lambruscos, sharp and balanced, structured and lighter ones. In Mantua, they prefer it dry and call it Salamino. In Modena, however, amidst the sweet hills of Castelvetro, they love it soft and seductive. In both cases, bubbles are essential for such succulent and fatty dishes.

Let's say that pork, in general, calls for Lambrusco. A great risotto with tastasal, as is done in Verona, with ground pork in pure sausage style, or the legendary risotto all’isolana from Isola della Scala, with pork and beef, or the risotto with el pontel from Casteldario in Mantua. And in all these cases, pairing with Lambrusco brings pleasure and satisfaction.

Yes, because Lambrusco has the wonderful quality of being low in alcohol, fresh, creamy, fruity, and decidedly cleansing.

In short, for some dishes of the Po Valley winter and beyond... it’s a real tonic for the table!