Valle d'Aosta - with Lardo di Arnad DOP - and Tuscany with Lardo di Colonnata IGP show how classic Italian gastronomy can break free from the constraints of preconception. Thanks also to the contribution of influential chefs, lard and bacon have managed to conquer pride of place on the tables of the most demanding consumers. With mastery in the use of salting and aromatic herbs, Salumificio Romano Mainelli manages to create various types of lard and bacon, to be relished simply on a slice of warm bread, or used in the preparation of delicious meals.