Dishes from Bologna
Mark Camilleri prepares some of Bologna’s signature dishes.
Taste - Wine note: Rich food like this demands wine with good acidity that cuts through the fats and helps digestion - that’s why the wines of the region are mainly sparkling. The best reds are simple, with no complex secondary aromas, easy-going, smooth and with light to medium body, ideally not aged in oak. Look for grape varieties like Sangiovese. Here are Bernard Muscat’s suggestions: Barone Ricasoli Sangiovese red 2006 (M. Demajo Wines & Spirits), Citra Vini Sangiovese dei Terre di Chieti 2006 (Attard & Co), Pasqua Terre del Sole Sangiovese 2005 IGT (P. Cutajar & Co), and Jorio Montepulciano d’Abbruzzo DOC 2005 (Wands). If you opt for Maltese wine, try Palatino Merlot 2007 (Camilleri Wines), Red Label (Delicata), Special Reserve Red (Marsovin), or Regatta Red (Dacoutros).