It's a traditional Italian specialty, interpreted by Trentino-based company Martin Speck: delicate and slightly spiced. To be thinly sliced for appetizers or snacks.
The exotic spice's name has always been associated with cotechino in Brianza. Marco d'Oggiono's version has a lean mix and the right flavors, making it light and delicate.
Bonfatti was born in 1947 in the heart of Emilia Romagna. Every stage of production is carried out with respect for the animal. The classic mortadella is made according to the traditional recipe.
A traditional cured meat from Brianza, stuffed in natural casing and prepared with fresh meat, including trimmings from the thighs used for ham.
A top-quality cured meat, made from the finest 100% Italian pork loin. When sliced, it presents a vivid red color and a unique aroma.
Its name comes from Latin meaning 'first' to emphasize that it's made from carefully chosen grapes. Partly vinified in steel, partly in oak barrels, it's an all-meal red wine with a ruby-red color.
This gift contributes to guaranteeing over 5000 meals to children welcomed with their mothers in welcoming communities in Italy, thanks to the "Fame di Mamma" project by the Ai.Bi association.
L’arte del Norcino