Lambrusco Grasparossa di Castelvetro D.O.P. wine

Castelvetro is known for the production of one of the best Lambrusco in the modenese area: Lambrusco Grasparossa di Castelvetro D.O.P. is a wine that occupies a unique position among wines and in international markets thanks to its many remarkable and original qualities and the passion of many little wine producers. Just think: a lightly bubbly red! For these reasons it’s considered the king of Emilia wines. It can be produced in sweet, medium and dry version. Always frothy and with dark violet tones, normally drunk young. It comes from an autochthon local wild grape, cultivated since Roman times. In all probability its special character is the result of a highly fortunate combination of soil, climate and the personality of the Emilian people, whose spontaneous hospitality and generosity are matched only by their candour and frankness. DOP Lambrusco is the ideal companion for the modenese cusine, famous for its wealth of rich dishes. Leafing through an imaginary menu, we begin with sliced dressed pork meats and sausages in general, featuring the mouth-watering prosciutto, ham and mortadella, but also including the original Parmigiano Reggiano. We then pass on to the divine "tortellini" in clear broth and other types of stuffed pasta. The delicious second courses abound in all forms of boiled meats, starting with pig’s feet and spiced pork sausages. Finally come the desserts, ranging from the rustic, homestyle Modenese cake, to the more refined "amaretto", a soft macaroon made from a special paste of sweet and bitter almonds.

Balsamic Vinegar

True Balsamic Vinegar is a thick, sweet smelling vinegar made from a reduction of cooked grape juice, called mosto cotto in Italian, and not a vinegar in the usual sense. It has been made in Modena and Reggio Emilia since the Middle Ages and must be aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. Although different varieties of grapes can be used to create Balsamic Vinegar, the Trebbiano grape, native to Modena, is the most common. Other varieties of grapes sometimes used to make balsamic vinegar include the Ancellotta, Lumbrusco and Sauvignon. Balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. The names "Aceto Balsamico Tradizionale di Modena" and "Aceto Balsamico Tradizionale di Reggio Emilia" are protected by the Protected Denomination of Origin (PDO).

Honey

Honey is a natural product obtained by honeybees from the nectar of flowers which bees collect, transform and combine with specific substances and store the honey combs. It consists essentially of "simple sugars" and other elements such as enzymes, minerals, amino acids, vitamins, pollen and antibiotics, making it an exceptional nutritional value: it is estimated that 7 ounce honey is equivalent to 8 oranges and 10 eggs. The variety produced by honey bees (the genus Apis) is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Honey has a long history of human consumption and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars, from indeterminate origin, or can be blended after collection.

Nocino liqueur

Nocino is a sticky dark brown liqueur from Emilia-Romagna region made from unripe green walnuts steeped in spirit. It has an aromatic but bittersweet flavor. It may be homemade and is also available commercially in bottled form. Commercially available Nocino is typically 40% alcohol by volume, or 80 proof. Nocino is believed to have originally been produced by the Celts, and, during the Middle Ages, Italian monasteries used nocino for its medicinal properties and also as an alcoholic treat. Ordine del Nocino Modenese is an association of Spilamberto which, since 1978, promotes the traditional Nocino of Modena.

Extra Virgin Olive Oil

Olive oil is used throughout the world, but especially in the Mediterranean countries where it is made unique by its perfect taste, light bitter notes and colour (golden yellow with green tints). The use of high quality extra virgin olive oil has been strongly encouraged in recent years due to its beneficial health aspects. The chemical composition of olive oil, its high levels of anti oxidants and free fatty acids are the three main elements that determine the quality and the benefits, as a consequence, of a good extra virgin olive oil. Another essential element of extra virgin olive oil are its antioxidants, Vitamins E and A, higher in oils that are rich in polyphenols, the volatile properties of olive oil. Fragrance and pepperyness are signs of oil rich in polyphenols. Extra virgin oil is used for salads, dressings, and vinaigrettes and tastes great on cooked vegetables or brushed onto fish or meat just before serving. It can also be drizzled over slices of crusty bread or onto open-face sandwiches, used on a baked potato or added to mashed potatoes instead of butter. There are certainly not many farms in the territory of Castelvetro prducing olive oil, but their product is of excellent quality.

Parmigiano Reggiano (Parmesan cheese)

Prosciutto di Modena (Modena ham)

Prosciutto” is from the Latin “perexsuctum” meaning “dried”, an indication of its ancient roots. It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham produced around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece. Prosciutto is just one of the hundreds types of cured meats in Emilia Romagna. No chemical preservatives are used in the curing and only salt it is allowed. It has a sweet and intense flavour.