“Lambrusco” dressing has a ruby red color and a fresh, pronounced perfume with hints of violet. It is suitable with aged cheeses such as Parmigiano Reggiano and with roasts and boiled meats such as “zampone” or “cotechino” (Italian pork dish). We particularly appreciate it on radicchio (chicory) or pumpkin risottos, a raw material that in Emilia is very common on our tables. It must be used raw and few drops on a creamy Risotto add a very intense and pleasant sweet and sour taste to the dish.