Grazzie–or should I say viel dank?
Ah, Matt Drudge…

Flavio,

Thanks for vegetarian erbazzone suggestion! I just looked up the recipe and I see it calls for chard, which I have in abundance now thanks to my CSA (a program where we buy directly from farmers and they give us more leafy greens than we know what to do with). And I have another lambrusco too so we’ll be sure to give it another shot!

Cheers,

Generally, people in Bologna and in most of the country shorten it to “mortadella”. In the north “mortadella” was traditionally used for a liver sausage, and so they used the name Bologna.

As for vegetarian food pairings, you might try erbazzone. It’s a traditional herb pie eaten around Reggio Emilia. With plenty of Lambrusco, of course. The classic recipe calls for little bits of bacon, but it’s good even without.

It’s also great to wash down any kind of pasta with rich, cream-based sauces. Many people like it with eggs, too.

Perhaps that suggests a Rheinhessen Kabinett for a wine pairing?

I like the Matt Drudge-esque “Breaking” title for non-breaking news. Nice touch.