Excellence in food Colonnata: Discover the tour of flavors of Larderia Mafalda
In the heart of the Apuan Alps, precisely in Colonnata, is a jewel of Italian gastronomic tradition: the Antica Larderia Mafalda. Founded more than a century ago, this company is a reference point for the production of the famous Lardo di Colonnata, a product that embodies history, culture and a deep connection with the territory. Managed by the Cattani family for four generations, the company has kept intact the traditional techniques of the past, while adapting to contemporary needs without ever betraying the quality that distinguishes it.
In addition to the production of the valuable lard, the Cattani family also owns a marble quarry, a detail that is not only an element of the family history, but a fundamental part of the production process itself. In fact, the marble of Colonnata is an essential component for the maturation of the lard, giving it that unique and unmistakable flavor that has made it famous all over the world.
During a recent guided tour of the laboratories of the Antica Larderia Mafalda, we had the opportunity to discover the secrets of this ancient art, and talk with Carlo Danesi, who for over 25 years is responsible for the preparation of Lardo di Colonnata.
Mr Danes, how is the production process of Lardo di Colonnata here at Antica Larderia Mafalda structured?
Carlo Danesi: Our production process follows local traditions. We start on 1 September and work until 31 May. This choice is not random, but linked to the ideal climatic conditions for processing and curing the lard. We use marble tanks from our quarry, where the lard is laid out in layers alternating with a mixture of spices, salt and natural flavors. Each stage is carefully studied in detail, and the aging, which lasts at least six months, takes place in controlled environments to ensure that the final product meets expectations.
How much lard do you produce each year?
Carlo Danesi: Our annual production is around 270 quintals. Although the demand is high, we prefer to keep production limited to ensure the highest quality of the product. Each piece of lard is the result of meticulous work and a passion that our family has passed on for generations.
Besides the traditional Lardo di Colonnata, what does Antica Larderia Mafalda offer?
Carlo Danesi: We have diversified our production, offering variations such as lard and onion, lardo and truffle from San Miniato, and lard and chilli. These products are born from the idea of enriching the traditional taste of lard with ingredients of the highest quality, creating real delicacies.
I know that you also have a tasting room in the heart of Colonnata. What can a visitor expect?
Carlo Danesi: Our restaurant is an intimate and cozy place, with only 25 seats. Here visitors can taste our products in a welcoming environment, appreciating the authenticity and quality of a unique product. It is a way to bring people closer to our reality, make our work known and offer a complete sensory experience.
What is the secret that makes your lard so special?
Carlo Danesi: Besides the quality of the raw material and the attention to detail, I believe that the real secret lies in the passion we put into our work. Every piece of lard that comes out of our laboratories is the result of a constant commitment and an unconditional love not only for tradition, but also in respect of the environment and food sustainability. Our family has lived and breathed this passion for generations, and this is what makes our lard a unique product.
Antica Larderia Mafalda is not only a company, but a stronghold of tradition and culture that continues to preserve and pass on an ancient art, respecting the territory and its history. A visit to Colonnata is not complete without a stop in this historic location, where the past meets the present in a perfect blend of flavors and knowledge.
Copertina : Larderia Mafalda
