Both from the same region, Parmesan and Parma ham are made in Emilia Romagna, the region just to the north of Tuscany where the main city is Bologna. Gastronomically, this region is perhaps the most famous in Italy with a reputation built on its amazing fresh pasta, Parmesan, Parma ham, Culatello (the most expensive cut of cured pork meat – basically the culo or buttock of the ham) and Balsamic Vinegar from Modena.
It is less famous for wine. The main wine of the region, Lambrusco, is the classic example of a wine developing to suit the local food – all that fresh pasta, meat and cream sauces (lots of cream left over from making the Parmesan) need a light, fresh wine to cut through the fat. That’s Lambrusco. In England it has an awful reputation but you’ll never find anything so bad in Italy where Lambrusco is a sparkling, dry red that is light and fruity and can be absolutely delicious. It’s never going to be amongst the great Italian reds but we love it and it goes very well with both the Parmesan and the Parma Ham if you want to keep with Emilian tradition.
The other wines on our wine list are an equal mix of red, white and sparkling. All are made with native Italian grape varieties and come from all over the peninsula. We have chosen them carefully to suit the Parmesan and the Prosciutto and to make excellent aperitif wines. For special occasions all three of our sparkling wines are the perfect festive fizz.
All wines come in cases of 6 bottles.
