Attractive. Full of charm. Full of humor. Always has a quote ready, which it uses with discretion. A pungent soul, it loves to smile without being coarse. A cheeky spirit and attitude. It seduces everywhere and conquers even the finest palates.
Sublime 12 years
Familiarity and joie de vivre. To share. It has an availability that surprises, positively of course. It can be simple and spontaneous, like any good self-respecting Emilian. Then, going deeper, one discovers an infinite, cheerful, genuine generosity. There is humor, there is an elegance and even a seductive sobriety. Appreciated by fine palates.
Cooked must of our Lambrusco grapes and wine vinegar. A balanced blend, aged in barrels that give body and perfume to the final product. A perfect accompaniment to all kinds of Italian dishes, according to taste, to region, to tradition.
A silk scarf. A tweed jacket. A Scotch whisky. A Cuban cigar. Around Supremo rotates a beautiful world. Made of essential touches, as if everything were the result of a casual nonchalance. A matter of style. Supremo spreads with a sure air even on the most sought after dishes.
Sublime 12 years
Tradition and culture. Waiting as a state of mind. Silence. As John Cage meant with His work 4’33 “. The sheet music instructs the performer to not play for the entire duration of the piece, highlighting the importance of the sounds of the environment itself. Once the song is over, the suspension is over, the wait is over: and the world starts breathing again Sublime.
Regional cuisine. Tradition. Roots. From Pellegrino Artusi to ‘slow eating’. And then the seasons, which alternate lights, colors, sensations. Sculptures in parks, benches in the gardens, the poplar and the elm, the oak and the horse chestnut. Unpaved country roads, farmhouses with rows of vines. Emotions that vibrate in the past to suddenly re-emerge in today’s tastes.
Supreme pumpkin: take a nice piece of pumpkin. Remove the peel and cut it into pieces. Put the pieces in a baking dish. Season with salt and pepper. Place slices of speck (not too thin) on the pumpkin pieces and put everything to cook in the oven for half an hour, stirring occasionally. Switch off and let it rest. Before serving, season with a drizzle of extra virgin olive oil and a few drops of Supremo. Ideal as a side dish to meat dishes and tasty on slices of home made toasted bread.
Sublime 12 years
Sublime cubes of tuna with green tea: choose a meaty tuna fillet and cut it into cubes. Steam the cubes with water flavored with green tea: this addition will release a unique and enveloping taste during cooking. Accompany the cubes with a julienne of raw, crunchy and fresh vegetables: peppers, carrots, celery, red onion. Season the cubes and vegetables with extra virgin olive oil, salt and some drops of Sublime. Et voilà le jeux son fait!
Wrapped pork fillets: take a nice whole pork tenderloin. Cut it into slices of three / four centimeters thick. Wrap each piece of fillet with strips of bacon. Brown them in a pan with a little extra virgin olive oil, a bay leaf and a sprig of rosemary, turning them from side to side often. As soon as they are cooked, place them on a serving dish and sprinkle them with a few drops of Smeraldo. Excellent with roasted potatoes or sweet and sour onions.