In the heart of the Po Valley - between Emilia and
low Lombardy - where pig breeding has always
been widespread, the ciccioli (greaves) are the undisputed protagonists on the
tables laid for a sumptuous repast. They are so much beloved, sought after, bearers
of an ancient tradition, so that their recipe appears as early as 1234 to
witness an agricultural economy that would get the maximum resources from the
farmyard animals.
Organoleptic properties
Ciccioli are brownish, crunchy, flavourful, slightly salted on the
surface and delicious indeed.
Simply arrange
them in a bowl or on a plate to eat them as appetizer.
Pairing and Wines
The ideal pairing with ciccioli is a fresh, velvety, light wine: the
sparkling Gutturnio is excellent.
Delicious as a snack, for snacks in the countryside or to accompany an aperitif. Many times ciccioli are accompanied by the Mantuan schiacciata (white flatbread pizza) or polenta. You can find them in the soft version and in the crispy version, much more degreased. They pair well with deli meats appetizers and the more traditional bakers make the schiacciata with ciccioli using crumbs. We offer you the ciccioli of pork, but even those of goose are very valuable and appreciated.
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