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Lambrusco Mantovano – the only major Lambrusco region outside of Emilia Romagna, in the Lombardy region. This style is typically dry, but some semi-dry styles are also made. [6] Lambrusco Reggiano – the largest producing region of Lambrusco and the source of most of the exported DOC designated wines. The 4 Lambrusco grapes that can be used ...
Lambrusco Mantovano produced in the province of Mantova; Lugana an inter-regional DOC produced in the provinces of Brescia (Lombardia) and Verona (Veneto) Oltrepò Pavese produced in the province of Pavia; Riviera del Garda Bresciano produced in the province of Brescia; San Colombano al Lambro produced in the provinces of Lodi, Milano and Pavia
In Emilia Romagna it is used mainly as a secondary grape to make Lambrusco wines more amabile (slightly sweet)—specifically the Lambrusco Salamino di Santa Croce DOC (province of Modena), where it may provide up to 10% of the blend, and the Lambrusco versions of the Reggiano DOC (province of Reggio Emilia), where it may account for up to 15%.
Start by pouring 2 oz. of Lambrusco into an ice-filled glass, then top with 2 oz. of cranberry-pomegranate juice. Finish with a splash of sparkling water before squeezing in the juice of a lemon ...
1 3/4 oz. Fill a large old-fashioned or rocks glass with ice. Add Lambrusco, orange juice, ginger beer, and mezcal. Stir until combined and chilled, 2 to 3 seconds. Garnish with orange peel ...
The Reggiano type is shaped like a small hat or similar to a ring (different from the anolini or cappelletti from Parma, with a similar filling). [77] Pellegrino Artusi , a native of Forlimpopoli , in his Science in the kitchen and the art of eating well , reports recipe no. 7: Romagna-style cappelletti , with ricotta -based filling (or ricotta ...
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