Tigelle (a roll similar to the English muffin typical of the Modena area)
Culatta Levoni
Crescenza
Yellow pepper
Oregano
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Gently roast the yellow pepper in the oven until it softens (approximately 30 minutes), remove its skin and season with a drop of extra-virgin olive oil and a dusting of oregano. Cut the tigelle in half, and spread the crescenza on one side, lay on top the slices of Culatta Levoni, the seasoned peppers and enjoy.
The wine to match it.
Lambrusco di Sorbara, a ruby red wine with an intense bouquet reminiscent of violets, strawberries, cherries and herbs. Its fresh tones and character are unmistakable.
The beer to match it.
Choose a slightly bitter Italian beer with good thirst-quenching qualities.
The juice to match it.
“Green and Yellow”: 1 green apple, 2 sticks of celery, 1 teaspoon of lemon juice, 1 teaspoon of fresh ginger.
