Savor the stories of Bonverre,
collect them all
Delicate freshwater fish enhanced with a note of saffron, an homage to Lake Iseo and the Lombardian hills of Marco Acquaroli.
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
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
Ragu alla Bolognese, a timeless classic, reinterpreted in a “street” key by chef Daniele Bendanti – ristorante Oltre | Bologna.
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
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
A taste of true Mediterranean cuisine: a stew of octopus, tomato, capers and olives. Tender and fresh. Marco Pelizzari – Cappuccini Resort | Franciacorta
Delicate sauce made of scampi and zucchini,
created by a great interpreter of ocean and lake cuisine. Maurizio Bongiovanni -Alla Grotta | Lazise
A memory of childhood. The aroma of nonna’s ragu combines with offal to add an extra layer of flavor. Diego Rossi – Trippa | Milano
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
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
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