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 milestone, so important to us, with you; a moment to remind everyone how much we owe, for the goals achieved, to the people who have dedicated their time, energy, and affection to us.

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

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

Chefs, restaurateurs, wineries, balsamic vinegar producers, cured meat producers, and entertainment figures will be present and will donate what they do best (as per the list).

The date is set for Sunday, October 9th, starting at 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 give us.

For info: info@cantinapaltrinieri.it

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

Participants:

  • Pizzeria Piccola Piedigrotta. Giovanni Mandara – Pizzaiuolo on the road
  • Gnock & Roll. Roberto Moncata – Fried gnocchi
  • Salumificio Mec Palmieri. Marcello Palmieri – La Favola Mortadella and cotechino
  • Sorbaravin. Marcello Morselli – Ricotta tortelloni
  • Rist. La Lanterna di Diogene. Giovanni Cuocci – Ricotta flan with balsamic vinegar
  • Enogastronomia Giuseppe Giusti. Laura Morandi – Cotechino sandwich with green sauce
  • Rist. Lo Scoglietto (LI). Isabella Lazzerini Denchi – Creamed salt cod with parmesan wafer
  • Pastificio Le Follie. Emanuele Guerzoni – Lasagna
  • Il Luppolo e l’uva. Stefano Corghi – Meatloaf made with local beef
  • Daniele Reponi. The non-chef of the sandwich
  • Rist. Laghi. Paolo Reggiani – Aromatic gelato
  • Osteria La Fefa. Giovanna Guidetti – Typical Modenese cakes
  • Macelleria Zivieri. Aldo Zivieri – Local beef
  • Catering Da Paolo. Sacchi Paolo – Fruit baskets
  • Rist. Bistrò. Francesco and Erika Fregni – Typical Modenese cakes
  • Pasticceria Busuoli. – Sourdough sandwiches
  • Acetaia Giusti. Claudio Giusti – Traditional balsamic vinegar
  • Acetaia del Cristo. Daniele Bonfatti – Traditional balsamic vinegar
  • Alle Vettovaglie (LI) – Poor-style anchovies and Tuscan crostini
  • Comitato Maccheroni al pettine. – Maccheroni al pettine with ragu
  • Il Cavallino di Soliera. Giovanni Razzano – Fried gnocchi
  • Salumificio del Fumaiolo – Romagna piadina
  • Antica Foma. Loris Mazzoli – Ancient Magno roast ham, smoked ham
  • Prosciuttificio Ravanetti. Antonio Ravanetti – Parma ham from 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, Spallanzani Agricultural Institute, “XVS” For Villa Sorra, Civic Museums of Modena
  • Forno Baracca – Villa Sorra bread with ancient grains
  • Parmigiano Reggiano Consortium – Whole wheel of Parmigiano opened live
  • Gelateria Remondini. Mauro Rossi – Gelato cake
  • Festa del Lambrusco – Polenta creamed with Parmigiano Reggiano
  • Salumificio San Martino. Daniele – Cured meats
  • Salumificio F.lli Baldoni – Cured meats
  • Samò – Seafood delicatessen
  • Forno Bavutti. Nicoletta Bavutti – Oil gnocco
  • Il Tigellino di Largo S. Giorgio. Federico Giordano – Tigelle
  • Consortium of San Felice Salami – Salami
  • Solidarity cheeses made from milk from barns in the earthquake-affected municipalities. Provided by Coldiretti
  • Poltronieri – Risotto all’isolana
  • Rist. Da Tua Nonna. Valentina and Mario – Rice fritters and salt cod
  • Nonno Fereoli. Luca Benassi – Parma cured meats
  • Bre del Gallo. Fabrizio Magnani – Culatello di Zibello
  • Congrega dei liffi 4 Castella. Bazzani – Stewed baby octopus
  • MIA mangiare in armonia. Maria Teresa Raimondi – Vegan finger food
  • L’erba del RE. Luca Marchini – Risotto with balsamic vinegar
  • Andrea Ascari – Water
  • Pentabevande – Drinks and logistics

Wineries attending:

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.

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

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

Alberto and Barbara Paltrinieri