PANCETTA COPPATA SGRASSATA
The pancetta with the fat removed is rolled round a “coppa” (a cut that runs from the neck to the pork shoulder), it is hand-tied and left to cure for a lengthy period. The slices are bright red, each one delicately flavoured and succulent, its sweetness offset by the seasoning of natural spices.
Slice the bread and spread with the olive paste, add the Pancetta Coppata Levoni and finish off with the flakes of ricotta. Gently grill the sandwich before serving.
The wine to match it.
Cannonau di Sardegna, an intense garnet red wine which has a bouquet of ripe blackberries, toasted almonds and notes of cinnamon and a pleasant tannic flavour.
The beer to match it.
Choose a well-chilled, light Spanish lager.
The juice to match it.
“Ultra-green”: 1 bunch of spinach, 1/2 a cucumber, 1 green apple, 2 sticks of celery, 1 teaspoon of lemon juice.