THE TASTE OF EXCELLENCE
ANTICA LARDERIA MAFALDA
Dal 1928, Mafalda è la più antica larderia di Colonnata, custode di una ricetta tramandata da quattro generazioni. Certificata IGP e con bollo CEE, garantisce qualità e autenticità in ogni fetta. I nostri prodotti, insigniti di prestigiosi riconoscimenti, rappresentano un livello qualitativo straordinario, incarnando l’essenza del territorio e raccontando una storia fatta di tradizione e passione. Ogni assaggio è un viaggio nei sapori autentici di un tempo, una celebrazione dell’artigianalità e dell’eccellenza senza compromessi. La cura e l’attenzione che dedichiamo ad ogni dettaglio rendono il nostro prodotto unico, per chi sa apprezzare il valore della vera qualità. Lasciati conquistare dalla differenza della tradizione autentica!
'I PIU' RICHIESTI' translates to 'THE MOST REQUESTED' in English
COME VISIT US
Come and meet our Colonnata Larderia, already in existence generations ago. Visit the laboratory where the Lardo di Colonnata PGI. Enjoy a true tasting of good, genuine and artisanal local flavours. And if you want, view our fantastic Carrara marble quarries.
DISCOVER HOW, click on the link ↙️
#1
THE CLIMATE. Colonnata, located 550 meters above sea level and nestled between marble quarries and chestnut woods, is characterized by an ideal microclimate for the long maturation of the product (minimum six months, but also two years or more) which takes place in marble tanks (basins) at natural temperature (without forced conditioning). Mainly for this reason only the lard processed in Colonnata is the true and only Colonnata lard.
#2
MARBLE. Letting the lard mature in its living walls, which breathe, without exuding or absorbing, or using inert containers, made of steel, wood or, worse, plastic, is certainly not the same thing. Furthermore, not all marble is the same: you need to know how to choose the right one, that is, the fine-grained one in the Canaloni di Colonnata basin.
#3
SEASONAL PROCESSING (from September to May) and the use of local aromatic herbs and spices (no type of additive, preservative, flavoring is used). The summer months are characterized by higher temperatures and greater thermal fluctuations. Limiting the processing of lard to the cooler months helps reduce the risks of microbiological contamination and guarantees the food safety of the finished product.
#4
OUR ANCIENT RECIPE. The research into the quality of the raw materials, the exclusive and personal ancient recipe with the right combination of spices and aromas, the care in the processing (we select and peel each clove of garlic by hand) with constant checks and the right maturation times make our Colonnata PGI lard of special quality and one of a kind.
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On lard...recipes, news, advice
Spaghetti with garlic and oil by Bruno Barbieri - Wine and Food Tour
Spaghetti with garlic and oil and... lard by Bruno Barbieri The variant with lard Preparation10 minutes Cooking12 minutes Portions2 people Ingredients 180 gr spaghetti 1 ...
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Remove the final and harder part of the asparagus and peel them with the potato peeler, boil them for 10 minutes in boiling, lightly salted water. Remove the asparagus and wrap them in a napkin to ...
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Recipes from our Food bloggers: Pasta Cauliflower and Guanciale Mafalda
Ingrediants Mezze Maniche Rigate 320 g Pillow 120 g Cauliflower 350 g Thyme to taste Salt up to taste To make the cauliflower and guanciale pasta, cut the guanciale into slices, then cut into s...
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Pappardelle for 4 people 1 slice of bacon @LardodiColonnataIGPMafalda 300g boiled chestnuts 300g milk Half a shallot 50g grated Parmesan cheese 50g extra virgin olive oil Saffron Cook the chestnuts...
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