Baccalà tripe is a traditional Venetian recipe, Baccalà alla Vicentina, made with the softest and rarest part, cod tripe, taggiasca olives and anchovies. This dish is made on the recipe of chef Matteo Rizzo - Il Desco restaurant (VR) - and preserved in glass with the vacuum technique. Available in a glass jar of 280 gr. (4 portions as a topping, 2 portions as a dish).
List of products: Bonverre
Trademark registered by Aromi srl
Via Casette, 31 - 37024 Negrar (VR) - Italy
Bonverre is a unique product that recounts Italy’s people and their land.
It encompasses stories and aromas, along with the heart and soul of the Chef who conceptualized and created the recipe.
Bonverre is born from a desire to share the authentic culinary tradition of the "Bel Paese". To do this, Bonverre embraced the idea of creating a range of high-quality products with the goal of promoting the resources of Italy, characterized by a rich gastronomic history whose customs and heritage are unmatched. Authentic and incomparable recipes, created by those who are skilled in interpreting the history of a region: some of the most important chefs in the country.
It’s name may be French, but Bonverre is entirely Italian. The research of high-quality raw materials to create excellent products is one of the cardinal rules of Bonverre’s philosophy. Only with the very best ingredients is it possible to give rise to Italy’s true regional traditions without compromise. Bonverre’s flavours are veri true collector’s items: pleasing to the palate and to the eyes thanks to its elegant and innovative packaging.
The choice of glass for our packaging is the result of complex and thorough scientific studies with the goal of obtaining a container for a long shelf life without artificial additives. This way, Bonverre can preserve the qualities of the product, achieving a consistent and fresh flavor over time. Sustainable and ecological, it lends itself to the philosophy of recycling that Bonverre embraces.