THE BOCCONE LOMBARDO
INGREDIENTS:
Crusty white roll
Salame Vecchia Osteria Levoni
Cooked pan-tossed spinach
Flakes of parmigiano cheese
Garlic
Salt and pepper
Preparation
Boil the spinach and then drain the water. In a frying pan brown a clove of garlic in a few spoons of oil, add the cooked spinach, season with salt and pepper and then allow to cool for a few minutes. Divide the bread roll in half, fill with the pan-tossed spinach, the Salame Vecchia Osteria Levoni, finish off with flakes of parmesan and enjoy every bite.
The wine to match it.
Valtellina Superiore, a ruby red wine that tends towards garnet, it has a persistent yet pleasant bouquet and is dry, harmonious and slightly tannic.
The beer to match it.
Choose a chilled, light Danish lager.
The juice to match it.
“Citrus Kiwi”: 1 orange, 2 Kiwi.
This salami is a pure expression of Levoni’s roots in the farmhouse tradition; it is still produced today respecting the old techniques. The filling has a moist consistency and is a deep red colour with random flecks of white fat. Its intense and inviting fragrance carries notes of garlic, red wine and pepper; the ingredients which contribute to its preservation. It fills the mouth with a full-bodied robust flavour that is somewhat rustic, warm, appetising, succulent and long lasting.