It takes one of the finest parts of the ham to produce Culatta. To isolate this highly prized cut, most of the bone and other muscle must be cut away. The curing process, which takes at least 12 months, leaves it with a well-rounded mild taste that, combined with its carefully balanced seasoning, makes this cut unique in fragrance and flavour.
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.