Alpe Magna

From the Simonetto butcher shop to the Alpe Magna brand

The story begins in 1953 in Castelnuovo in Trentino: Mario Simonetto, after long years of apprenticeship in various butcher shops, opens his first own butcher shop there. What starts as a small craft business grows over decades: an attached production laboratory for meat and sausage products is created, followed by a separate department for gastronomic specialties. The Simonetto family thus builds a name for itself in Trentino that reaches far beyond the town. In 2014, the region officially honors this path: the Simonetto Carni butcher shop receives the title "Bottega Storica Trentina" — an award for businesses with special social and cultural heritage. A few years later, Andrea and Davide, the successors of Mario Simonetto, take a new step: they found Alpe Magna and transfer the accumulated knowledge of more than 70 years of meat and culinary craftsmanship into a modern collection of preserves.

Handcraft, Lagorai wildness, and zero compromises on ingredients

The Alpe Magna laboratory is located under the foothills of the Lagorai massif, one of the wildest and most pristine mountain ranges in Trentino — a habitat for deer, wild boar, and chanterelle mushrooms, which are reflected directly in the product range. Cooking is done in small kettles, slowly and at gentle heat; the vegetables are processed fresh and prepared by hand. The basis for all recipes is exclusively Italian extra virgin olive oil and Trentino wine. Preservatives, acidifiers, and other additives that would change the flavor profile of the original recipes do not go into the pot. Instead, Alpe Magna achieves shelf life through careful heat treatment and sealed jars — technology in the service of tradition, not the other way around.

Four lines, one common denominator: the cuisine of the Alps

The range is divided into four product lines: Purezze, Armonie, Memorie Alpine, and Memorie Italiane. Memorie Alpine stands for the recipes that carry the character of the Lagorai most clearly — game meat ragùs made from venison and wild boar, mushroom sauces with porcini and chanterelles, hearty sugos with speck and radicchio. Memorie Italiane takes up classic recipes of the broader Italian cuisine, such as duck breast ragù or Tuscan poultry livers. What connects all lines: the recipes have grown directly from the practice of the Simonetto butcher shop and kitchen, not developed at a desk. Anyone who opens a jar of Alpe Magna has a sugo on the stove that can keep up with home-cooked food in terms of raw material quality and depth of craftsmanship — and often even surpasses it in the depth of the meat aroma, because the starting material has always been the core of the family business.