A name, a reason why.
Al Mulo Cojone was born in 2013 from the desire to bring the delicious taste of Abruzzo cured meats to the city. The name refers, in fact, to the mortadella of Campotosto, popularly called "Cojoni di Mulo", one of the most characteristic cured meats of the Abruzzo butchery.
At Al Mulo Cojone we mostly served sandwiches and platters. Strong flavors and regional specialities.
This was 2013. Some things have changed...
Evolution. Catering.
Year after year, Al Mulo Cojone has diversified its gastronomic offer, always in line with its roots. With Francesco Della Valle's entry into the company, the Abruzzo cured meats were in fact followed by the meats, skilfully selected and grilled by him.
In 2018, chef Mimì Marcone joined the evolutionary idea of the partners and became its main architect. Past and present blend harmoniously.
The earth and its seasons suggest and inspire our proposal.
Today Al Mulo Cojone is fully part of the restaurants in Corato, proud to be able to tell its story.
