Each region of Italy boasts its own typical cold cuts, to be served as an appetizer or on a cutting board, for a pre-dinner aperitif, in the spirit of conviviality. In any case, they are products that are characterized by flavor, more or less intense spiciness and aromatic persistence. you will perceive a tendency towards sweetness in cold cuts with a greater presence of fat. The ideal pairing is for territoriality. Do we have a dish of boiled Emilian cold cuts? Let's taste a sparkling red then! The bubbles will clean the mouth with every sip, the acidity will give us that freshness that invites us to the next bite!
Bruno Lambrusco Brut Cantine Ceci with mixed fatty cold cuts
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