Its characteristics of freshness and fragrance, its delicate hints of hawthorn and acacia, its light aromatic vein offer a lively marriage with this dish from Po valley tradition.
It matches perfectly with Ciccioli Mantovani.
Ciccioli Mantovani (pork cracklings) are a typical by-product from processing pork meat in the countryside near Mantua. Pancetta trimmings are cut into small pieces and allowed to cook slowly in copper cauldrons. Once they have cooled and been pressed, they take on a crispy texture with a golden colour. They are extremely savoury and fanciful and are eaten as a starter or aperitif.