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Marco Acquaroli
Lungo Lago
Marco Acquaroli

Salmon Trout | Perch | Saffron

Delicate freshwater fish enhanced with a note of saffron, an homage to Lake Iseo and the Lombardian hills of Marco Acquaroli.

Luca Poma
Nero di Vittorio
Luca Poma

Scampi | Tuna | Squid | Pesto

The original Nero di Vittorio recipe, a sauce made with squid, scampi, tuna and pesto has dressed the celebrated spaghetti of the Poma family in Carloforte for 40 years.
Available in store

Andrea Valentinetti
L’Affumicata
Andrea Valentinetti

Italian tomato | Fresh and smoked pancetta

Explore flavor all the way to its roots, adding a touch of original interpretation. A great classic like amatriciana becomes smoked in the kitchen of Venetian chef Andrea Valentinetti – Radici | Padova

Daniele Bendanti
Oltre alla Bolognese
Daniele Bendanti

Tomato | Italian Beef | Pancetta

Ragu alla Bolognese, a timeless classic, reinterpreted in a “street” key by chef Daniele Bendanti – ristorante Oltre | Bologna.

Marco Pelizzari
Il Giallo e Il Coniglio
Marco Pelizzari

Rabbit | White wine | Saffron

Carmagnola rabbit and saffron in a delicate ragu, perfect accompanied by a glass of Franciacorta, the region from which the recipe hails. Marco Pelizzari – Cappuccini Resort | Franciacorta

Carlo Biaggio
L’Aggiadda
Carlo Biaggio

Italian tomato | Capers

A recipe from the Tabarchin tradition, the result of a blend of Mediterranean cultures. Tomato pulp, capers and aromatic herbs: a journey through Liguria, Tunisia and Sardinia guided by Carlo Biggio – Gastronomia Mamma Fina | Calasetta

Marco Pelizzari
Stracotto di polpo
Marco Pelizzari

Octopus | Capers | Taggiasche olives

A taste of true Mediterranean cuisine: a stew of octopus, tomato, capers and olives. Tender and fresh. Marco Pelizzari – Cappuccini Resort | Franciacorta

Maurizio Bongiovanni
Lo Scampo della Grotta
Maurizio Bongiovanni

Scampi | Zucchini

Delicate sauce made of scampi and zucchini,
created by a great interpreter of ocean and lake cuisine. Maurizio Bongiovanni -Alla Grotta | Lazise

Diego Rossi
Il Cortile
Diego Rossi

Chicken giblets | Beef Heart | Tomato

A memory of childhood. The aroma of nonna’s ragu combines with offal to add an extra layer of flavor. Diego Rossi – Trippa | Milano

Jean Pierre Soria
Mr. Brodetto
Jean Pierre Soria

Scorfano | Gallinella | Seppie | Canocchia | Cozze

A Vastese-style fish broth, signed by chef that has made the recipe famous far beyond the borders of Abruzzo, faithfully following the original fishermen’s recipe prepared and passed down within his family. Jean Pierre Soria – CiboMatto | Vasto

Davide Balduini
La Toscana dei Tonni
Davide Balduini

Carne di Maiale Italiana | Olio Extra Vergine d’Oliva

In the heart of Chianti families pass down the recipe of “fake tuna,” an ancient peasant preparation consisting of salt curing and oil marinating pork, giving it the consistency of tuna. Davide Balduini – Mibabbo | Milano

Matteo Rizzo
Trippa di Baccalà
Matteo Rizzo

Trippe di Baccalà | Olive Taggiasche | Acciughe

A traditional Venetian recipe that has been in the Rizzo family for generations: baccalà alla vicentina, made with its tenderest and rarest part, the tripe.
Matteo Rizzo – Il Desco | Verona

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