How to prepare the Emilian aperitif?

The Emilian aperitif is an ode to conviviality and the authentic flavours of the land. Tradition dictates that genuine, high-quality products are served, accompanied by typical local breads such as crescentine and the famous fried gnocco. In this aperitif, charcuterie such as prosciutto crudo, the salami and the mortadella are the undisputed protagonists, accompanied by fine cheeses such as Parmesan cheese and the cow's milk cheese . You can't miss the cunza , a special condiment that enhances the simplicity of rustic flavours.

Here's how to prepare a perfect Emilian aperitif.

Ingredients:

• Prosciutto Crudo from Parma
• Emilian Salami
• Mortadella Bologna PGI
• Cunza (or Modena pesto) prepared with lard, garlic and rosemary
• Cow's cheese
• Parmesan cheese aged (at least 24 months)
• Crescentine (tigelle)
• Fried gnocco
• Traditional Balsamic Vinegar of Modena (optional, for the Parmesan)
• Lambrusco Wine or Pignoletto (to accompany)

Preparation:

1. Prepare the crescentine (tigelle):

The crescentine They are small discs of leavened bread, typical of Emilian mountain cuisine, which are cooked on special plates or pans.

Serve them piping hot, ideal for stuffing with charcuterie or with Cunza.

2. Prepare the fried gnocco:

The fried gnocco is another essential element of the Emilian aperitif. This soft and puffy bread is fried until it gets a light crunchiness. To prepare it:

• Knead Flour , brewer's yeast , waterfall , milk , a pinch of salt And lard (or seed oil).
• Let it rest and rise, then roll out the dough into thin rectangles and fry in plenty of seed oil or hot lard until they puff up and become golden.

Serve the fried gnocco piping hot, perfect to pair with cold cuts and cheeses.

3. Arrange the charcuterie and cheeses:

• Prosciutto Crudo : Thinly slice high-quality raw ham, preferably Parma, with a sweet and delicate flavor. Serve on a serving plate, arranging the slices carefully.
• Salami : Emilian salami, such as Felino or Piacentino, has a coarse grain and a savory flavor. Slice it into not-too-thin rounds and arrange it next to the ham.
• Mortadella : Mortadella di Bologna PGI is an iconic cured meat from Emilia. It comes in generous, soft slices, perfect for pairing with both gnocco fritto and crescentine.

4. Serving the cheeses:

• Parmigiano Reggiano : Cut the aged Parmigiano into flakes (better if 24 or 36 months). Serve with a drizzle of traditional balsamic vinegar from Modena for a special touch.
• Cow Caciotta : Fresh caciotta has a sweet, delicate flavor, perfect for balancing the saltiness of cured meats. Cut it into slices or cubes and serve alongside Parmesan.

5. Prepare the cunza:

The cunza (or Modena pesto) is a typical Emilian preparation based on lard , garlic And rosemary .

The cunza should be served hot, spread on freshly cooked crescentine, creating an irresistible contrast of rustic and aromatic flavours.

6. Composing the aperitif:

Arrange all the elements on a large cutting board or serving plates: the slices of ham, salami and mortadella, the cheeses in flakes and cubes, the warm crescentine to be filled and the soft and golden fried gnocco. Place the cunza in a separate bowl, ready to be spread.

Complete the aperitif with a glass of Lambrusco or Pignoletto , two sparkling wines from Emilia that pair perfectly with the rich flavours of cured meats and cheeses.

Advice:

• You can add some pickle or gardener homemade to refresh the palate between bites.
• If you prefer a lighter version, you can prepare the crescentine without lard and replace the fried gnocco with wholemeal tigelle .

This Emilian aperitif is an authentic and engaging experience that combines traditional flavors. Fine cured meats, cheeses, crescentine and fried gnocco create an irresistible mix of flavor, perfect for starting an evening with friends.

Enjoy your meal!