Today is sunny and the mountains scream green. It is the perfect day to set the long table on the terrace and enjoy a light lunch.
The kitchen team chops away. We slice prosciutto and Mortadella, julienne carrots, clean arugula, dish olives and get the wine, Parmigiano-Reggiano and balsamic jams ready to serve.
Frizzante wines are in order. In Italy, sparkling wine is either frizzante or spumante. Frizzante wine contains a small amount of bubbles, while spumante wines are very bubbly. In the Emilia-Romagna region, dry frizzante red wine is traditional. It is unique and exactly how you would expect a dry red, slightly bubbly wine to taste. It is often made with barbera grapes. White frizzante wine from this area is also customary and usually made with pignoletto grapes. Both are fresh in flavor, light in body and dance on the tongue.
We all sit down to sip bubbles and savor cheese, meats and veggies. We pass the bowl of peppery salad, local olive oil and balsamic vinegars, Parmigiano-Reggiano topped with Charlotte’s homemade balsamic vinegar jams (see recipe tab), cured meats, olives and peppers. This is my favorite kind of lunch. Vastly different flavors and textures, tons of veggies with fresh olive oil—and Parmigiano-Reggiano covered with jam.
This light lunch is topped off with a fresh ricotta drizzled with chestnut honey from Miele Riccó.
Delightful. Next—a not so light lunch.