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Corrado Benedetti, a mountain cheese maker between taste and design

The story of the family of Corrado Benedetti is rooted in the white rocks of the high Valpolicella and the more ancestral beginnings of Lessinia. A story that originates from the ancient Cimbrian populations that inhabited this area in the late Middle Ages. Wandering Bavarian and Saxon shepherds who, in the early 1300s, found residence on the Veronese plateau of the Lessini Mountains, in the properties of the lords Della Scala, great merchants of fine wool, who at that time owned some of the finest flocks of Brogna sheep, providing precious wool used by the most important tailors in Europe.

The ancient pastoral tradition has been pursued by the Benedetti family, who in the late 1800s mainly dedicated themselves to transforming milk into fine cheeses. Especially mountain tomes, obtained from the ancient teachings of the Saxon peoples, double aging, and pasteurization of milk. 

Located along the provincial road that has always connected the lands of Lessinia to Valpolicella, the old shop was situated at the edge of the intersection of Schioppo. From here starts a road, which remained unpaved until a few decades ago, leading to one of Italy's most beautiful natural wonders: the Ponte di Veja. It is a huge natural stone arch, where it is believed that Dante, in exile in Verona, came to visit and contextualize the landscapes where he would place the damned of hell. Among these valleys and mountains, there are green, flowering pastures ideal for producing high-quality cheeses with always very complex aromatic qualities.

Corrado Benedetti is the son of Pasqua and Vittorio, the couple who continued the experience of master cheesemaker Angelo, Vittorio's father, in the post-war period. Today, Corrado is convincing consumers by maintaining a high value of tradition in his products while bringing a touch of innovation, especially in regard to the organoleptic characteristics and packaging design of the products. Cheeses and cured meats are the most important areas where production is primarily developed. The territory and genuineness provide the basis for extremely recognized and sought-after products. 

We at Spaghetti & Mandolino wanted to include all their jarred production of jams, appetizers, savory creams, and sauces. All products are handmade in laboratories carved into the rocky marl and among the famous pink Prun stones. For those who find themselves in the classic Valpolicella area, a visit to the sales point is a must. You will spend exciting moments amidst cheeses, cured meats, and local delicacies in a refined environment.

Bernardo Pasquali

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