Located in Canelli, in the Piedmontese province of Asti, the Mancini Company makes world famous vermouths. Among its magnificent collection of vintages, the Mancino Rosso Amaranto is especially noteworthy. This delicate vermouth matures–in a single Italian oak barrel–for one year to obtain its pleasant organoleptic virtues. It boasts a woody flavor, a rich nose with hints of nuts and red fruits like cherry and ripe plums, a touch of honey, and delicate nuances of black chocolate and vanilla. Bittersweet and intense on the palate, Mancino Rosso Amaranto is highly appreciated by the world’s best bartenders. It is perfect as an aperitif, combined with other beverages or accompanied by creamy cheeses and desserts.
Mortadella Classica Bonfatti
In Renazzo, the most populous city of the commune of Cento, in the province of Ferrara, the Bonfatti firm has been producing—since 1947—its famous Bolognese mortadella, considered one of the best in Italy. The Mortadella Classica Bonfatti is backed by Italy’s IGP (Protected Geographical Indication) and is part of the Slow Food movement, mainly for the use of natural methods and production techniques. The Mortadella Classica Bonfatti is distinguished by the artisanal techniques employed at every stage of its development, as well as the use of Italian pigs carefully selected to safeguard the standards of quality required by the IGP. The unmistakable taste of bologna Bonfatti comes from the natural spices that are mixed with the meat. Respecting tradition, cow bladders are used in its elaboration, and the production process ends in brick kilns run by skilled craftsmen. The Mortadella Classica Bonfatti is free of caseinates, gluten, glutamate, ascorbic acid, dextrose, fructose, and polyphosphates.
Bonat Parmigiano Reggiano
Giorgio Bonati and his son Gianluca produce some of the best Parmigiano Reggiano cheese in Italy. They own a farm in Basilicanova, a beautiful village in the municipality of Montechiarugolo in the province of Parma. In this idyllic location, four generations of Bonatis have kept 100 cows that produce the high-quality milk used to make an exceptional Parmigiano Reggiano cheese. The cows are fed rich hay from the company’s own fields, which bring a unique flavor to the milk and cheese. The firm’s flagship product is their Parmigiano Reggiano, which requires more than 24 months of maturation. They also produce other varieties such as Gran Reserva Extra, whose maturation can last from 7 to 10 years. Awarded in many international competitions, this is cheese with extraordinary qualities, sought by the best restaurants in Italy and the world. ■