Macelleria Ferretti in Reggio Emilia, with its excellent quality products, its experience and knowledge of meat – that only generations of butchers can boast – has made history in town. It selects, cuts and prepares the main animal breeds with extreme skill and creativity. It has also collaborated with chef Bruno Barbieri.


On 21 May 2017 we hosted the friends of Gusto Sapiens for a tasting event dedicated to the meats prepared by the famous Macelleria Ferretti in Reggio Emilia. 
The evening was part of their cycle of meetings called “Laboratorio del Gusto” and included a tasting session combined with our wines.


The Menù:


Parmigiano Reggiano
Finger food with Apennine ricotta
Parè Parmigiano-Reggiano sfogliatine served with vegetable conserves
served with:
Spergolino – Colli di Scandiano e Canossa Doc Bianco Classico frizzante secco

Hors D’oeuvres

Parè millefeuille with aubergines, creamed Apennine cheese, dried tomatoes and basil
served with:
Rosé  Reggiano Lambrusco Doc

First course

Rice bomb with peas, cooked ham, ragout sauce and cheese
served with:
Lambrusco ORO – Reggiano Lambrusco Doc

Main course

Variation of grilled meats by Macelleria Ferretti:
Piedmont Fassona arrosticini with Lardo di Colonnata
Sausage schiacciata
Poussin kebab
Scottona beef tagliata with mixed leaf salad
served with:
Rosso all’Antica Collezione Alfredo – Reggiano Lambrusco Doc Vendemmia 2015


Yoghurt bavarese with fruits of the forest
served with:
Scandiano – Colli di Scandiano e Canossa bianco classico frizzante dolce