THE WINNERS
Salumerias and Restaurants
Our research work also analyzes the best locations in Italy where to taste selected and sought-after cured meats, proposed and spoken about with passion. In just five editions we have been able to draw a map that covers the entire country, now available to many enthusiasts and producers in the field.
THE WINNERS
Salumerias and Restaurants
Our research work also analyzes the best locations in Italy where to taste selected and sought-after cured meats, proposed and spoken about with passion. In just five editions we have been able to draw a map that covers the entire country, now available to many enthusiasts and producers in the field.
The Best Italian Salumeria
Behind a great cured meat there is always a large, close-knit, enthusiastic delicatessen department. After all, the Italian cured meat production chain, like all production chains, feeds its own virtuous circle through shared knowledge and, as in the best circumstances, handed down from generation to generation, like a herald of achievement. Whether they are gathered in the intimacy of small provincial shops or open, in the urban setting of city lounges, every year Gurus awards the Best Italian Salumeria and its value, which is first of all cultural.
Salumeria Volpetti
Via Marmorata 47, Roma
The Best Restaurant – with a best of cured meats selection – in Italy
At the same time, quality delicatessen endures and indeed shines with its own light even in those restaurants that, with their selection of cured meats, contribute to writing its contemporary history, increasing what we have earlier called the virtuous circle of the production chain. They are territorial addresses, so identified with it that they cannot be left out of consideration from paying particular attention to them even when they decide to express themselves through more avant-garde lines, which no cured meat escapes, even lending itself to interpreting the personal flair and creative zeal of each chef.
Ristorante Cocchi
Via Antonio Gramsci 16/A, Parma
Tel. 051 981990
The Best Italian Salumeria
Behind a great cured meat there is always a large, close-knit, enthusiastic delicatessen department. After all, the Italian cured meat production chain, like all production chains, feeds its own virtuous circle through shared knowledge and, as in the best circumstances, handed down from generation to generation, like a herald of achievement. Whether they are gathered in the intimacy of small provincial shops or open, in the urban setting of city lounges, every year Gurus awards the Best Italian Salumeria and its value, which is first of all cultural.
Salumeria Volpetti
Via Marmorata 47, Roma
The Best Restaurant – with a best of cured meats selection – in Italy
At the same time, quality delicatessen endures and indeed shines with its own light even in those restaurants that, with their selection of cured meats, contribute to writing its contemporary history, increasing what we have earlier called the virtuous circle of the production chain. They are territorial addresses, so identified with it that they cannot be left out of consideration from paying particular attention to them even when they decide to express themselves through more avant-garde lines, which no cured meat escapes, even lending itself to interpreting the personal flair and creative zeal of each chef.
Ristorante Cocchi
Via Antonio Gramsci 16/A, Parma
Tel. 051 981990
Articolo the winners eng
Da quattro generazioni la famiglia Bettella alleva i propri maiali nel rispetto della loro natura biologica ed etologica: un progetto, quello del "Maiale Tranquillo®" che ha valso loro numerosi riconoscimenti e che ha fatto dei loro salumi - premiata quest'anno, con i 5 spilli, la "Spalla Cruda" e, negli anni precedenti, la "Pancetta 24 mesi" e il "Prosciutto crudo XXL 60 mesi" - una vera e propria nicchia di mercato.
Stefano Bettella ci spiega che, per quanto possa sembrare rivoluzionario, "si tratta invece di un progetto semplice: cerchiamo di lavorare come una volta, curando l'intera filiera." Cosa accade prima? "Noi non siamo dei semplici trasformatori. Nei 180 ettari che lambiscono il nostro allevamento, coltiviamo i cereali che servono al sostentamento dei maiali. Questi cereali vengono molati ed essiccati internamente per poi essere serviti per tutto il tempo necessario alla crescita, che sono tempi lenti!". Mentre il disciplinare del Consorzio del Prosciutto di Parma prevede 9 mesi affinché il maiale raggiunga il peso richiesto (170 kg), il Maiale Tranquillo® impiega 24 mesi per arrivare a circa 300 kg." Ciò ci porta, com'è ovvio, fuori mercato. Allo stesso tempo, però, ci permette di maturare una conoscenza, una consapevolezza e una sensibilità superiori."
Da quattro generazioni la famiglia Bettella alleva i propri maiali nel rispetto della loro natura biologica ed etologica: un progetto, quello del "Maiale Tranquillo®" che ha valso loro numerosi riconoscimenti e che ha fatto dei loro salumi - premiata quest'anno, con i 5 spilli, la "Spalla Cruda" e, negli anni precedenti, la "Pancetta 24 mesi" e il "Prosciutto crudo XXL 60 mesi" - una vera e propria nicchia di mercato.
Learn more about the project
If we were to trace the parting moment in the history of organic farming, this would be the turn of the millennium.
Cutting is one of the oldest workers association associated to the art of cured meats.
This section collects haute cured meat products that are little known due to their small production but which are worth looking for.
To defend the typicality of certain food products, the EU has established two levels of denomination: PDO and PGI.
Our research work also analyzes the best locations in Italy where to taste selected and sought-after cured meats, proposed and spoken about with passion.