Since 1953, the Simonetto family has run a traditional butcher shop, founded by Mario Simonetto and continued by his son Stefano. To this day, it is a great pleasure to stand at Stefano Simonetto’s meat counter and get advice. With the entry of the grandchildren Andrea and Davide in 2018, the brand Alpe Magna was created. Several years earlier, father Stefano had already started making traditional dishes. Not only should the meat be excellent, but also its use in the kitchen.
Since then, the Simonettos have been slowly simmering ragùs and sauces in small pots at low temperatures, following Trentino-style and individual Italian recipes from other regions, and filling them into jars. This is truly alla casalinga. In the sauces and ragouts, you can taste the braised onions, fresh vegetables, and good meat. They are seasoned heartily, with extra virgin olive oil, wines from Trentino, and sea salt – without preservatives or additives.
It is the decades of experience in butchery that make the selection and cutting of the meat pieces so exceptional. For the beef recipes, Alpe Magna uses only the tender, well-marbled meat from heifers. Everything is hand-cut, including the fresh vegetables. Seasoning and flavoring are done with single spices, not blends. All meat ingredients, such as bacon, come from their own butcher shop.
