Mission Bonverre: preserve Italian cuisine. The new entry 2021 is the Game ragout di Igles Corelli. Bonverre born from the desire to narrate the authentic culinary tradition of the beautiful country and preserve recipes and flavors that risk extinction. A wide range of excellent products that tell the story rich gastronomic history, the deep roots and the heterogeneity of uses and customs of the Italian territory. Authentic recipes created by those who interpret the history of a territory with personality: the best-known chefs of our gastronomic panorama. Any recipe Bonverre it is a capsule of flavors and memories that can travel through time and space, to your kitchen.
From Chianti pork tuna to octopus stew, Bonverre contains traditional recipes rooted in the territories but often unknown just a few kilometers away, still to be discovered even for us Italians. Flavors of the past, which were handed down in the kitchens of grandmothers - but now more and more in those of restaurants. Memories, anecdotes, but also insights that sometimes come by chance. Ingredients, processes but above all stories that have become signature dishes of many Italian chefs, which today can be experienced not only in their restaurants. With Bonverre you enter the history of Italian cuisine with Igles Corelli's Ragù di Selvaggina, relive the childhood of Diego Rossi with Il Cortile, the offal ragù as his grandmother used to make it, or try the rock version of the very classic Bolognese ragù, that of Oltre, the trattoria that revolutionized the gastronomic panorama of Bologna.
In a jar there are now forgotten traditions such as Agadda, the sour sauce of the Sardinian Tarbarchina culture or the Tripe of Baccalà, a Venetian tradition of family lunches of the past and today rediscovered thanks to restaurants such as Desco. Salty, but also sweet, with the panettone in vasocottura by Olivieri 1882, voted best Panettone in Italy for the Gambero Rosso and the Pan dei Siori, a typical sweet of the Veronese festivals, from the historic Pasticceria Offelleria Perbellini. Just open the jar, use it with the chef's suggestions, exactly as they would do at home or in a restaurant, or interpret it with creativity. Each jar allows you to serve a dinner for two, dress a pasta for four friends, solve an aperitif for a larger invitation on croutons, polenta or with unexpected combinations: because the smoked sauce with tomato and bacon also goes very well with the raw fish.
Bonverre's goal is to take you back in time, thrilling you with memories of your past, or letting you fly hundreds of kilometers away in places and flavors never known before. But above all, let you know a piece of our priceless gastronomic heritage and teach you how to cook these recipes, to pass them on. We want you to become the protagonist of this project and write the history of Italian cuisine together. Because as long as these recipes are cooked and savored, they will live forever. Igles Corelli's Game Ragù, one of the great masters of Italian cuisine signs the first “new entry” of 2021 in the Family Bonverre. Igles Corelli puts the flavor of his childhood "under the glass", with a ragù based on wild boar, venison, duck and chicken livers.
From the meeting between Bonverre and Igles Corelli - great master of cooking and teacher of entire generations of young cooks - the Ragout of Game, recipe of memory, loved by the chef in his grandmother's version and now reinterpreted thanks to the culture of raw materials, the technique and the ability of 40 years of career and five Michelin stars. Because Corelli lets go of tradition, rejects zero km and believes in a Garibaldian and circular cuisine, which aims to improve the dishes of the past to bring them into the future (Wine Courier).