1926-2016 | 90 anni Cantina Paltrinieri

1926-2016 | 90 years of Cantina Paltrinieri

 90 years of Cantina Paltrinieri

October 9th at 12:00 PM

This year marks the ninetieth anniversary of our winery's founding, and we would like to celebrate this important date with you; a moment that reminds everyone how much we owe, for the achievements made, to the people who have dedicated their time, energy, and affection to us.

We have decided to organize a lunch in the farmyard of our estate at the end of the harvest, with a minimum donation of €25, to be entirely allocated to the communities affected by the recent earthquake.

Rita Nicolini, regional director of the Civil Protection and head of the project for the construction of the Multi-purpose Center of the Municipality of Montegallo (AP), will be present. In particular, this collection will be allocated to the construction of the elementary after-school facility.

Chefs, restaurateurs, wineries, balsamic vinegar producers, cured meat producers, and entertainment personalities will be present, offering their best services free of charge (as listed below).

The set date is Sunday, October 9th from 12:00 PM and our motto will be: "Lambrusco turns 90, fear does not."

Reminding you that we would be truly happy to have you with us, we thank you in advance for the time you will grant us.

For info: info@cantinapaltrinieri.it

https://cantinapaltrinieri.it/90-anni-della-cantina-paltrinieri/

Participants:

  • Pizzeria Piccola Piedigrotta. Giovanni Mandara – Pizzaiolo on the road
  • Gnock & Roll. Roberto Moncata – Gnocco fritto (fried dough)
  • Salumificio Mec Palmieri. Marcello Palmieri – Mortadella La Favola and cotechino (pork sausage)
  • Sorbaravin. Marcello Morselli – Ricotta tortelloni
  • Rist. La Lanterna di Diogene. Giovanni Cuocci – Ricotta flan with balsamic vinegar
  • Enogastronomia Giuseppe Giusti. Laura Morandi – Sandwich with cotechino and green sauce
  • Rist. Lo Scoglietto (LI). Isabella Lazzerini Denchi – Creamed cod with Parmesan crisp
  • Pastificio Le Follie. Emanuele Guerzoni – Lasagna
  • Il Luppolo e l’uva. Stefano Corghi – Meatloaf of local heifer
  • Daniele Reponi. The non-chef of the sandwich
  • Rist. Laghi. Paolo Reggiani – Aromatic ice cream
  • Osteria La Fefa. Giovanna Guidetti – Typical Modenese cakes
  • Macelleria Zivieri. Aldo Zivieri – Local heifer meat
  • Catering Da Paolo. Sacchi Paolo – Fruit baskets
  • Rist. Bistrò. Francesco and Erika Fregni – Typical Modenese cakes
  • Pasticceria Busuoli. – Natural sourdough sandwiches
  • Acetaia Giusti. Claudio Giusti – Traditional balsamic vinegar
  • Acetaia del Cristo. Daniele Bonfatti – Traditional balsamic vinegar
  • Alle Vettovaglie. (LI) – Poor man's anchovy and Tuscan crostini
  • Comitato Maccheroni al pettine. – Maccheroni al pettine with ragu
  • Il Cavallino di Soliera. Giovanni Razzano – Gnocco fritto (fried dough)
  • Salumificio del Fumaiolo – Piadina Romagnola (Romagna flatbread)
  • Antica Foma. Loris Mazzoli – Ancient Magno Roasted Ham, Smoked Ham
  • Prosciuttificio Ravanetti. Antonio Ravanetti – Parma Ham Langhirano
  • Latteria 21. Alessandra Tazzioli – Sourdough bread, 7-grain gnocco, and stuffed bread
  • Bellucci Pesce. Franco Bellucci – Pennette all’isolana with swordfish
  • Slow Food Modena, Agrarian Institute Spallanzani, “XVS” Per Villa Sorra, Civic Museums Modena
  • Forno Baracca – Villa Sorra bread with ancient grains
  • Consorzio del Parmigiano Reggiano – Parmesan wheel with live opening
  • Gelateria Remondini. Mauro Rossi – Ice cream cake
  • Festa del Lambrusco – Polenta creamed with Parmigiano Reggiano
  • Salumificio San Martino. Daniele – Cured meats
  • Salumificio F.lli Baldoni – Cured meats
  • Samò – Fish deli
  • Forno Bavutti. Nicoletta Bavutti – Oil gnocco
  • Il Tigellino di Largo S. Giorgio. Federico Giordano – Tigelle (small round breads)
  • Consorzio del salame di San Felice – Salamis
  • Solidarity cheese from milk from farms in earthquake-affected municipalities. Offered by Coldiretti
  • Poltronieri – Risotto all’isolana
  • Rist. Da Tua Nonna. Valentina and Mario – Rice and cod fritters
  • Nonno Fereoli. Luca Benassi – Parmesan cured meats
  • Bre del Gallo. Fabrizio Magnani – Culatello di Zibello (cured pork meat)
  • Congrega dei liffi 4 Castella. Bazzani – Stewed moscardini (small octopuses)
  • MIA mangiare in armonia. Maria Teresa Raimondi – Veg finger food
  • L’erba del RE. Luca Marchini – Risotto with balsamic vinegar
  • Andrea Ascari – Water
  • Pentabevande – Beverages and logistics

Wineries present:

Fattoria Moretto, Tenuta Pederzana, Podere Fiorini, Cantina della Volta, Podere Il Saliceto, Cantina Garuti, Cantina Zucchi, Chiarli, Cantina Bellei Aurelio, Cantina Divinja, Vezzelli, Medici Ermete, Lini 910, Perla del Garda, Michele Satta, Fattoria delle Ripalte, Tre Monti, G. D. Vajra, La Stoppa, Il torchio, Tenuta S. Lucia, Stefano Berti, Pojer e Sandri, Azienda Agricola Favaro.

Logistics and more:

Fabrizio Loschi, Porto delle idee, Essent-ial, Samorani, Eureka 360, Nicola Montanari, Vincenzo Malagoli, Stefano Corni, Dante Belloni, Innovando, Circo Ciccioli, BiDreams & The Dreamers, Alberto Beto Carrà and many others.

Special thanks to the Civil Protection of Modena, the Municipality of Bomporto for their patronage and logistical support, and all the volunteers.

 

WE ARE WAITING FOR YOU!!!
CELEBRATE WITH US!

Alberto and Barbara Paltrinieri