Love the hat and ‘stache: that cool Moretti Man!

Reading Time: < 1 minute

Though it’s now part of the Heineken universe and is a brand that started about 160 years ago in Udine, in Friuli-Venezia Giulia in northeastern Italy, Moretti is a 4.6% ABV pale lager with a label that features artwork that I find quite quaint.

As far as beer-can art goes, I slot it into the same beer-label pantheon as the image of the rugged Polish shepherd you’ll find on a can of Tatra (which is named for a Polish sheepdog), a brand that is in the Żywiec group of beers, which is also part of Heineken (wouldn’t you know). You don’t have to go too far to find a dominant beer giant behind even the most quirky, obscure brands.

The origin story of Moretti Man, however, is as murky as a pint of stout and has been subject to no little debate and argument: was he the re-presentation of a mustachioed patio drinker that founding brewer Menazzi Moretti spied at the Trattoria Boschetti in Udine, in 1942, as reports have it?

Or, was he inspired by a 1939 photograph of a Tyrolean farmer from Thaur?

In the latter theory, easily available to peruse with an Internet search, there was apparently even a legal schmozzle when the German photographer, upon seeing Moretti advertising campaigns some years later, accused the brewer of stealing her intellectual property in the 1950s.

Such is the beery tall-tale. Either way, I love the beer, the hat and the ‘stache!

Reading Time: 5 minutesWhile canning and preserving, techniques and methods that are often thought of as fall activities when the growing season has […]

Reading Time: < 1 minuteSteak-frites, or just plain ol’ “steak fries” (the former making them sound all fancy), are a favourite dish of mine. […]

Reading Time: 3 minutesAsparagus is a harbinger of summer, a clarion that winter is well and truly over and early produce — ramps, […]

Reading Time: 3 minutesRestaurants that feature enormous cylinders of spit-roasted chicken, beef and lamb, some weighing close to 40 kgs, are popular across […]

Reading Time: 4 minutesAfter teaching Conestoga College students about rind-washed cheeses one Sunday morning, Monforte Dairy cheese maker Ruth Klahsen dropped by to […]

Reading Time: 2 minutesUPDATE: baguettes now baked on-site daily … I’m browsing the displays of specialty foods at Fromagerie des Trois Rapides (FTR) […]

Reading Time: 2 minutesThe plums we get in Ontario are, for the most part, either European or Japanese types, the latter actually Chinese […]

Reading Time: 2 minutesThe migratory birds flitting about your backyard feeder this spring might just be there with the help of a coffee […]

Reading Time: 2 minutesI’ve always enjoyed Indian food at local restaurants, as many people do. But I’m also interested in cooking it at […]

Follow by Email
RSS
LinkedIn
Share