Soppressata mushrooms and polenta 

Sopressata, polenta and mushrooms is a typical appetizer from the Veneto region. Preparing it is really simple!

Ingredients

mushrooms 400 gr

Sopressata 

Oil to taste

Salt and pepper to taste

Garlic 1 clove

Yellow flour for polenta

Preparation

Wipe the mushrooms with a damp cloth and cut off the stems from the head (use only the leaves). Cut the mushrooms into strips and put them in a pan with three tablespoons of oil and a clove of minced garlic until they are cooked. Prepare the polenta by cooking the yellow flour in water and a little salt. Cut slices of sopressata. Arrange everything on a plate, perhaps even adding a few cubes of Asiago cheese and accompany with red wine.

Polenta and mushrooms, with cheese or sopressata, accompanied by a nice glass of red wine, is one of the great classics of Venetian cuisine, also excellent for these last days of winter. In this case, I chose the pairing with Franconia Le Rive. Wine experts think this Northern Italy Red wine would be a match made in heaven with this dish. Buon appetito!

Growing area

Veneto, Pradamano (Udine)

Grape varieties

100% Franconia

Character

The wine has several scents and is reminiscent of violets and sour cherries. It feels soft and velvety on the palate.

Maturation

After the harvest, the skins and must ferment for about 8 to 10 days at a controlled temperature of 28 degrees Celsius in 300 HL steel tanks. This method enables gentle fermentation without breaking the seeds and skins in order to obtain smooth wines. The wine is then refined in cement tanks for a few months.

Alcohol content

12.0% vol.

Drinking temperature

14 – 16 °C