Macelleria Bonat In Mezzano

I too would do as someone who said that they would like not to praise Mr. Luigi and his activity too publicly, but to be honest I really think I have to write my opinion which - from what I read - does not differ from what many other people have already said. I met Mr. Luigi almost 9 months ago, by pure chance and on the recommendation of my cousin's husband. I was looking for a butcher's shop that made sausages like they used to and, to my great surprise, I was catapulted into a world different from the usual butcher's shops. I thought I'd order what I needed and go out but instead...! I listened, enchanted and for I don't know how long, to the story of Mr. Luigi's philosophy, who manages the materials he uses in a totally different way from other butchers and delicatessens. I admired Mr. Luigi, who over the years was able to keep faith with his very particular ideas, resisting many difficulties, because at the beginning few people understood him, but with the support of his family, who had slightly conflicting needs with the long time needed for the business to establish itself. I tasted its various cured meats and discovered preparations with very little salt and lots of flavour. What can I say! For a person used to entering a "normal" shop it was definitely a shock, but extremely pleasant, so much so that I returned several times and I really think I will return as long as Mr. Luigi manages his business. Then, what can I say, I finally discovered one of the few shops - perhaps the only one! - who in the valley makes apple strudel really "like in the old days", like my mother, born in Mezzano, used to make: crazy pasta and not the usual and anonymous greasy and overly sweetened puff pastry, local apples, with little sugar. For me, half a Primier and above all a greedy adorer of old-fashioned strudel (which I can't make at home because I don't have adequate space to roll out the dough), it was another surprise, so I took the strudel for myself and also brought it to a cousin's family. Congratulations, therefore, also to Mrs. Simonetta, who I hope will continue to make many, many strudels for years to come. Then I wouldn't forget the milk grappa! My hometown partner isn't used to alcohol, but that grappa didn't create the slightest "alcoholic" problem for me! Deduction? That was also very well made, with quality products. Of course, you pay a little more for everything, but at least you can taste all the real flavors and you don't end up with a palate ruined by too much salt, too much sugar and too many chemicals! in conclusion, thank you Mr. Luigi and Mrs. Simonetta! Continue like this, also because it seems to me that you have now won over a good number of customers, from the valley and also from outside the valley. See you on my next vacation, we will definitely see each other! I forgot: I will absolutely have to thank my cousin and her husband who introduced me to your business

I recommend a stop in this butcher's shop and delicatessen, to try unique products with an authentic flavor that Mr. Luigi and his wife will make you taste with great skill.

Today I came to visit Luigi with my group. Customers were very happy to meet him and purchased his products. Thanks to Luigi and his wife, I wish you all the best in your work!

Luigi is an artist, the quality is absolutely excellent and well above average. An environment that makes you feel good! Highly recommended!

Quando la vacanza volge al termine e ti prende la malinconia per l’ imminente ritorno ecco l’ incontro fortuito con Luigi, il non macellaio anima della macelleria Bonat. Ora, definirla macelleria è riduttivo: varchi la soglia ed entri in un altro mondo dove ogni prelibatezza viene prodotta, raccontata ed esaltata con amore da Luigi Valline, il deus ex machina del locale. Da lui si trovano delle unicità gastronomiche che sono assolutamente da provare. Felici di avere scoperto i suoi prodotti dí impareggiabile bontà. Anna, Betty, Patrizia, Maurizio, Emilgianni, Andrea

Luigi and Simonetta are two doctors, and this is not a butcher's shop. It is a clinic specializing in well-being, in love. The food you will find contained is nothing more than a means to reach the end: to make everyone who sets foot there feel good and better.🫶 If I were Luigi and Simonetta's neighbor I would like to have to stop by their house at least twice a day. As a life-saving daily prescription.💪 If I were a relative of theirs, I would like them as guests to chat together even at the busiest parties, the ones where you can't stand anyone anymore.🙏 If I were on a desert island and could only bring me one sensation, I would bring with me the welcoming love that can be felt inside the world of Luigi and Simonetta.🤍 If I were a small piece of speck, I would like to be ennobled like those praised and made to taste by Luigi as he tells his long stories full of events and flavours.🫂 But even if I were a dumpling, or a simple roast potato, or even a strudel, I would always want to be inside Luigi and Simonetta's window. It's the only place where I would feel complete, good, beautiful and loved 🥰 Unfortunately I live a bit far away and have to make do with stopping by when I can, but at least I was baptized. And a small report card, of which I won't say the final grade, but sweaty. It would be very fair and ethical to do a more detailed review about 'what' happens when you enter Luigi and Simonetta and describe the wonder you experience 'there', but I don't want to. Ultimately I don't recommend anyone, absolutely anyone, to go there: this is because I'm so jealous, so jealous that I would like Luigi and Simonetta to be just mine.

ACCESSIBILITY FOR PEOPLE IN WHEELCHAIRS! I recommend everyone who passes through nostalgic Mezzano to make a short stop in this "romantic butcher's shop". Romantic because you can breathe the sea as soon as you cross the threshold, welcomed by the friendliness of Luigi and Simonetta. Luigi is truly a person you deserve to meet in your life, because he emotionally explains all his fine cured meats as if he were reciting verses. It lets you enter his head, his heart and how he thought of combining particular spices with cuts of meat to enrich, to give us consumers, the possibility of taking emotional journeys with the palate. He welcomed me and my partner with care and delicacy, gave us the opportunity to taste his creations and we left wonderfully happy and satisfied. I recommend you try the lemon speck, it's my favourite. I thank Luigi, because he made me look great with his mixed minced meat and, thanks to his advice, my ragout pie sold like hotcakes. Thanks to Simonetta, both my wife, who prepared the biscuits she made for me, which were delicious. Thank you both so much because you gave me and Mauro pleasant moments in your company.❤️

Luigi es un verdadero artista con una pasión contagiosa por lo que hace. En pocas palabras, esto es una visita obligada si usted está en la zona; entrega las carnes mejor curadas absolutas que mi esposa y yo hemos tenido en nuestras vidas. Su comida te lleva a los sabores y olores y lugares de interés de los alrededores, y estamos muy agradecidos de que pudimos entender este valle a través de sus ojos y sabores. Grazie mille Luigi — ¡Fuiste el punto culminante de nuestro tiempo aquí!

Well this place needs no introduction ❤️

Arriving at Luigi and Simonetta you become tasters, not tourists, because the love for food becomes a philosophy of emotion, the empathy of taste, you can smell the scent of high altitude herbs and mountain water, transforming all in poetry for the palate. Thank you for this opportunity. 😃🤗