Mille Miglia and Mortadella di Prato IGP !

We were invited to be present with our Mortadella di Prato PGI at the famous Mille Miglia that passed through Prato. A Special Thanks to Lanificio Balli for their hospitality.

Mortadella di Prato IGP on Italia 1 !

The Mag of Studio Aperto deals with food and wine insights and this time they came to Prato to talk about our Mortadella di Prato PGI.

Sue Ellen Mannori, together with Vladimiro Gori, of Osteria “su” Santa Trinita, presented this special cured meat and its possibilities in the kitchen!
You can see the full service below

A beautiful week at Cibus! A very interesting and satisfying event! Thanks to everyone who stopped by to say hello! Until next time!

Enter 'Il Magro', and it's standing ovation

Curiosity and enthusiasm have surrounded our booth at TASTE 2023! Thanks to all of you who have tasted Il Magro… including Tirreno journalists who wrote this amazing piece! 

tenth anniversary of the reopening of Palazzo Pretorio!

Our Mortadella di Prato PGI guest for the ten-year anniversary of the reopening of Palazzo Pretorio. An event with a strong territorial connection
We are proud to represent our beautiful city with our products.

made in Tuscany, the Mortadella di Prato IGP

The demand for Made in Tuscany DOP and IGP products is constantly growing. After wine, the value of the region’s Geographical Indication products is concentrated above all in the sectors of cheese, meat products, olive oil. Among these, the famous Mortadella di Prato IGP, typical of Prato. The visit to the Salumificio Mannori. Full article on Travel Wine Magazine.


the Cinta Senese Prosciutto PDO has arrived

The cut of our first Cinta Senese Prosciutto PDO had to be entrusted to the best Tuscan chefs: the extraordinary skills of Andrea Campani, chef at Osteria del Borro at San Giustino and Andrea Perini, chef of the restaurant Borgo i Vicelli at Bagno di Ripoli; here they are in action at our laboratories: enjoy!
Andrea Perini

TASTE 2022

Taste has been back!
We were happy to welcome historical customers and meet new visitors in the splendid location of Fortezza da Basso. There was a high satisfaction for the novelties presented: our Cinta Senese Prosciutto and chicken with pistachio and truffle.


In our laboratory, we have just completed a course with the leading experts on Prontocuoci: meats ready to be cooked. More choices, better aesthetics, zero possibilities of having a bad meal: we prepare, you cook, and in a blink of an eye a meal is served. 


Always Gourmet

Soon the appointments with great chefs that use Mannori products will be back: don’t miss the live transmissions, follow us: