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Recommended combinations of food and wine
The cuisine of the Valpolicella area
We refer you to the gastronomic section of the Valpolicella.it site, www.valpolicella.it, and here we offer you a brief trip through the most representative dishes in our culinary tradition, with their evocative names in dialect, in a sumptuous menu ideal for a party.
Starters
Sopprèssa (salami), pearòni verdi (green peppers), seolète (onions), serùmoli (cucumber) pickled in vinegar.
First courses
Paparèle in brodo coi fegadini (tagliatelle in broth with chicken liver), brodo e tripe (tripe in broth), panà (a peasant dish based on stale bread cooked in vegetable broth), gnochi de malga (gnocchi made with flour and mountain cheese), fasòi imbogonè o con le codeghe (beans with pork rind), polenta brustolà e renga (toasted polenta with herrings), polenta e formàio (polenta with Monte Veronese cheese).
Second courses
Mixed boiled meats (with chicken, beef, tongue and pork sausage), accompanied by the classic pearà sauce (made with grated stale bread, marrow, pepper and cheese), ossi de porco e gambèti (pork bones and trotters), polenta e levro (polenta with hare), polenta, soprèssa e monte (polenta, soppressa salami and Monte Veronese cheese).
The sweets
Sbrisolona (a type of shortbread), pisòta con l'ua (cake with sultanas), brasadèle (doughnuts), nadalin (sweet with almonds and pine kernels).
Serving suggestions for Amarone
As regards recommendations on which dishes are best accompanied by our wines, it should be recalled that Amarone, due to its characteristics, is a wine which is at its best when served with red meats, horsemeat (the classic ‘pastissada de caval veronese’, minced foal), donkey (donkey stew), beef (pot roast, roast beef, beef Stroganoff with onions), game (venison in particular) and game birds, from duck to guinea-fowl and goose. It is also an excellent ingredient and protagonist of risottos, clearly with Amarone, and highlights the sweetness of soppressa salami served with polenta croutons. It may also be served without problems with the more elaborate oriental dishes, based on the combination of sweet and sour flavours. Furthermore it should not be forgotten that Amarone is a magnificent wine for serving with cheese, especially Parmigiano Reggiano and Monte Veronese, mature, but still soft and not spicy. Its current success is also due to its capacity to be appreciated as a wine to be served at the end of the meal, closing and crowning the evening , to be savoured gently while appreciating good company and conversation, in the warmth of an open fire.
Serving suggestions for Valpolicella wines
Valpolicella wines, basic and superior, are particularly adaptable for serving with different foods, accompanying starters, cold dishes, the whole range of first courses with pasta and rice, especially with meat sauces (splendid with bigoli served with duck sauce), pasta and beans. Valpolicella, particularly the superior type (also excellent with roast kid and lamb with potatoes) is ideal for serving with all kinds of meat, from pork, to veal, poultry, casseroled, roast and grilled.
Serving suggestions for Valpolicella Recioto
The brother or even the "father" of Amarone, coming from the same combination of grapes, Recioto is marked not only by its taste, decidedly sweeter and softer, but also by the different serving indications. As a dessert and "meditation" wine, it is recommended for serving with dry cakes and biscuits and fruit tarts.
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Agricola F.lli Tedeschi Srl - Via G. Verdi, 4 - 37029 Fraz. Pedemonte - San Pietro in Cariano (Vr) - Tel. +39-045-7701487 - Fax +39-045-7704239
tedeschi@tedeschiwines.com
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