Second course that divinely pairs with grilled vegetables, potatoes in all their preparations, the artichokes cooked in olive oil, parsley and garlic and, of course, the roasted polenta. They are delicious and lighter when tasted with mixed salads of vegetables and fennel with milk. If you do not finish them, cut the bone, cut them coarsely and season a risotto alla Parmigiana, both with their sauce and with the meat.
A wonderful still red is the ideal choice to accompany the flavourful, tasty spareribs. Excellent a single variety as much as a blend, not very young, from three to five years, ready, mature, that releases all its body. Think of a Montefalco, a Morellino, a Dolcetto, a Valpollicella superiore.