Gnocco fritto & tigelle at friend’s dinner!

One of the most beatiful thing in my job is meeting special people! I think that people working in the food & wine market are more affable and willing, probably because a meal is not only essential to live but it always offers a big chance to create relationships, exchange  opinions, support friendship. I want to thank my friends – Anna and Maurizio – for the amazing dinner last Saturday night. They’ve been living near Torino for 20 years, but they are deeply rooted in Emilia, so they prepared a lavish typical Emilia banquet! We have started with gnocco fritto and tigelle. Gnocco fritto is a fried dough bread, served with salami: prosciutto di Parma, prosciutto cotto (cooked ham), coppa (seasoned pork shoulder), lardo, salami,… Tigelle is a specialty of Modena city. All was prepared according with the tradition…if you never tasted it, you can image something like a piadina, but smaller and thicker. You cut the warm tigella and you stuff it with crescione cheese or a chopped lard cream with rosmarin and garlic…. Naturally we paired gnocco fritto and tigelle with Lambrusco, the most typical wine of Emilia-Romagna. But the the best should come at the end….  the salama da sugo served with mashed potatoes. The tradition of the typical pork sausage called salama da sugo, dates back to the Renaissance, when the Este family were the lords of Ferrara. Salama is a sausage made of selected pork meat, more or less finely chopped and mixed with red wine, salt, black pepper, nutmeg, cinnamon, cloves and rhum. It needs to be boiled for about 6/7 hours, then served very hot with a …. I won’t never forget the delicious of this dish!