In the cuisine of Cremona and Mantua the tongue is combined with mustard fruit, while in Veneto the sauces enrich it: pearà sauce, green sauce and horseradish sauce. Pairings of great harmony are also obtained with potatoes, artichokes, and spinach, then it is really appetising coupled with eggs and mayonnaise.
The Beef Tongue perfectly pairs with a wine that owes its name to the colour of its bunches, ràp fosc: we are talking about the Refosco with the red stalk. Its intense ruby colour, with violet reflections, brings hints of berries to the nose. It is characterised by a soft, round taste, while remaining faithful to the karstic firmness. This wine creates with the Cooked Tongue a perfect intersection of aromas and flavours that compensate and exalt each other.