13.10.2017

Bio Primalba pairing with…

Cassone with wild grass and BIO PRIMALBA

Una cosa semplice… una ricetta povera, tipica della Romagna

Those cassone there, that old lady made them, the one that comes to the market every Saturday morning.

She picks ROSOLE from the fields, 2kg are needed to make 5 cassoni,

1kg of flour, then you need lard (150g), which you’ll find at the butcher in the centre.

For every cassone, you need 150g of piada dough.

There is an old saying that you should pound the rosole on a cutting board, leave them to macerate with some salt so that they can lose some water, then they are squeezed out and seasoned with salt and pepper and some garlic.

It’s a simple recipe, typical from Romagna and as it happens, in a land of anarchists and foodies… every family has its own recipe!

You can find them in well cultivated fields, sometimes in ditches… if you can recognize them, because they are camouflaged well.

Hold on a minute, perhaps you don’t know that ROSOLE are poppies?

You can pick them before they flower.

They are also defined as wild flowers.
 

And now comes the time to talk about wine!

Why BIO PRIMALBA?

It is the first wine which comes to mind, for various reasons.

There are poppies on the label, did you notice?

A daily wine.
 

And now comes the time to talk about wine.

Why BIO PRIMALBA?

It is the first wine which comes to mind, for various reasons.

There are poppies on the label, did you notice?

A daily wine. A serendipity wine! 

Soft on the tongue, contemporaneously fresh and it goes perfectly with this humble recipe, with vegetables, piada and cold meats, salami and fresh cheeses.

It’s like a happy discovery which you didn’t expect to find in this Romagna, near the sea and in the middle of a poppy field.

#serendipity #bioprimalba #borninitaly