Are you thinking about the weekend? Same here at Veroni! On weekends, we love to relax and enjoy a nice aperitivo with our friends. This is truly an Italian ritual – a good glass of wine or spritz cocktail paired with Italian charcuterie and cheese. As Emilia-Romagna is our home, let’s prepare an aperitivo with the delicious food of this Italian region.  You’ll need just a few ingredients.

How to create a typical Emilian aperitivo 

Emilia-Romagna is the place to be when it comes to genuine and tasty food, from wine to cheese and to charcuterie. First, bring to the table a nice bottle of wine, preferably red which is the best to pair with meat.

The best and most famous Emilian red wines are:

  •         Lambrusco – with a pale ruby ​​red color, often cherry or pinkish; its aromas are delicate with hints of violet and red fruit.
  •         Barbera – with a ruby red color with bright shadows. Intense and complex taste with surprising fruity, spicy, and floral notes.
  •         Sangiovese – generally rich in acidity and tannin, it is particularly suitable for long aging.

Then it’s time to place the charcuterie on the table! Emilia-Romagna is the land of the most delicious charcuterie in Italy. We recommend serving more than one type of cold meat. In this case, we suggest:

  • Italian Prosciutto – with its pink color, it has a sweet but intense flavor that makes it the king of the Italian charcuterie.
  • Mortadella – it is a “cooked” cured meat based on pork, fat (lard) and it may contain aromas, spices and pistachios. Its flavor is sweet and tender.
  • Salame di Parma – it has a deep red color and the flavor is a rich mix of sweet and spicy.

For cheese, the must haves are:

  • Parmigiano Reggiano DOP
  • Grana Padano IGP

Grana Padano and Parmigiano Reggiano (or Parmesan) are similar in texture. Grana is just softer, buttery and has a slightly more delicate taste. Parmigiano Reggiano is usually stronger in flavor and the more it matures, the more it is possible to perceive its aromatic characteristics. Also, Parmigiano Reggiano is made up of a part of whole milk and a part of skimmed milk, Grana Padano on the other hand contains only skimmed milk, thus resulting in slightly less fat than Parmigiano Reggiano, and arriving earlier in maturation.

And once you have these three key food Emilian products, you’re good! Add to the table slices of bread so that you and your friends can enjoy all this Italian deliciousness together and with ease.

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