The artisan company “Nunquam” is in Tavola, a small village near Prato and closed to Poggio a Caiano and Carmignano; the owner is Mrs. Cristina Pagliai, who is taking care about all the production process with her husband Mr. Fabio Goti. All products, labelled “Alla Gusteria” and “Osteria de Ciotti” (and after also the Vermouth and all liqueurs “Nunquam”), are a gourmet project which started in 1999.
At the beginning the project started with the opening of a restaurant/wine bar with a creative cooking called “Alla Gusteria”, managed by the Chef and Sommelier Fabio Goti, giving a shake to the gourmet scene of Prato, which was enough stagnating. And till the year 2003 it remained a meeting point for many local lovers, but slowly also of many gourmet people coming from all Tuscan and Italian cities looking for special recipes , prepared and done with high quality and artisan products and elaborated for a nice and emotional impact for taste and sight ! From this short but intense experience it has born the gourmet line “Alla Gusteria”, specialized in preserves, mustards and jellies suitable for combination with salami, cold meats and cheeses. The fruits and vegetables, absolutely in season, are selected, washed and sectioned by hand with high attention. The short cooking, keeping unchanged the organoleptic properties, flavour and colour included, is done into steel home pots. With the line “Osteria de Ciotti” proposes famous recipes of local cooking, using always of course excellent raw materials. For example specialities like ribollita, or carabaccia, or zolfini beans uccelletto style, or cacciucco with pink small chickpeas from Reggello, and many others; all packed and sold into nice glass jars. In the same way that distinguish the company from 2012 started the production of canned fish and meat, and in 2013 scored the same, for the purpose of marketing all over the world, recognition there from the Tuscany region.
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“6 oils from different cultivars, all from green olives.”
Opera Olei is the first example of a Consortium gathering a few selected producers of Extra-Virgin Olive Oil. Oils are obtained from six different Cultivars coming from as many Regions and produced by six great “Performers”.
Opera Olei is the Italian Excellence by 6 young producers, who decided to extract oil from Green Olives, harvesting in advance compared to past, traditional patterns. Opera Olei is a perfect synthesis enhancing the territory, the cultivar and the producer: Casaliva by Agraria di Riva del Garda, Frantoio by Franci, Moraiolo by Viola, Itrana by Quattrociocchi, Ottobratica by Olearia San Giorgio and Tonda Iblea by Frantoi Cutrera. Opera Olei is the pride of the healthy part of Italy in the world and the result obtained is the best expression of an extra virgin olive oil linked to particular territories.
Extra Virgin Olive Oil Tasting : 6 cultivars
FRANTOI CUTRERA – SICILY “IN ITALY, THERE ARE 638 DIFFERENT TYPES OF OLIVES
I love my Land more than anything else. Its colours, its perfumes, its asperities. My land is my life and all its fruit is wealth. I grew up among these beautiful olive groves and oil has always filled the days of my family. Our olive is Tonda Iblea. I can recognize it by its scent only, my eyes closed, among the 638 cultivars making up Italy’s olive grove. Tonda Iblea grows on silver olive trees and is an extraordinary olive that we respect and from which we obtain a great oil. The real proof of how quality is not a concept that is taught, studied or learnt. You must feel quality inside, in your soul, because it is rooted in our consciousness”GIORGIO FRANCI FRANTOIO FRANCI – TUSCANY “THE SCENT OF OLIVE OIL! Being in Val d’Orcia is not simply a stroke of luck. It’s the essence of my days, the foundation of my work in the mill and the passion of life. Val D’Orcia is a total experience of the senses, it’s the perfection of nature bestowed to humanity, as recognized by UNESCO. At Frantoio Franci we have always produced and will continue to produce oil with the utmost respect for Excellence. Our promise is to improve day by day, increasing our commitment, dedication, ability to allow every little variable of nature, which is immobility and mutability. The experience of our extra virgin olive oil calls for a sacrifice, instead. We should not rely on all our senses. We should close our eyes because scent is no liar. Let our sense of smell experience quality. We will be overwhelmed by an intense symphony of vegetable hints, extremely fresh artichokes , lawns of mown grass, prickly thistles, handfuls of almonds, fruit and flowers. Let taste be the king: keep calm and enjoy. AMERIGO QUATTROCIOCCHI AZIENDA AGRICOLA QUATTROCIOCCHI – LAZIO “ACIDITY IS NOT SENSED IN THE MOUTH!" My family has been living on olive trees since 1888; a passion handed down in time, from father to son. Even today in the village, old people use to rub their hands with oil, bring them closer to the nose and think that they are measuring acidity; that same acidity that others, erroneously, taste in their mouths. Today, things are changing and the culture of oil is a serious thing, the farm is still our home, too, surrounded by ancient olive trees on a beautiful hillside. We have a solid principle in our work: we respect our tradition and continuously look after every detail in order not to compromise the quality of the oil we produce. We are always looking forward, aiming at constantly improving. The extra-virgin olive oil obtained from Itrana is one of our best results. We rescued this cultivar from the table, which it has always been reserved by tradition for. The oil we obtain is extraordinary.” MASSIMO FIA AGRARIA RIVA DEL GARDA – TRENTINO “COLD PRESSING DOES NOT STAND FOR QUALITY! Agraria Riva del Garda was established in 1926 with the design of producing high quality extra-virgin olive oil. It is located on the 46th parallel, the extreme boundary for the cultivation of olive trees, where permanently snow-capped Dolomites protect the beautiful Lake Garda that mitigates a unique climate. The common thread running through from the ancient Romans to the present day is extra-virgin olive oil that is renewed every year with aromas and flavours by the enthusiasm of 1200 growers, who – like so many small ants – grow olive trees on steep slopes with incredible passion. We built our project of development on the extraordinary quality of this olive. This articulated and complex project is based on an extensive organization that looks after and protects olives from harvesting to crushing. Our only merit was to make the emotions arising from the tasting of this oil evident and palpable. Its fresh, green scent overcomes you and brings you back to its heart notes: artichoke at first, then tinged with green almond. In the mouth, elegance shines in all its naturalness with a balance between bitter and spicy that is difficult to reproduce.” MIMMO FAZARI OLEARIA SAN GIORGIO – CALABRIA “CLOUDY OIL? NO, THANKS! To ensure the highest quality, we use innovative techniques that allow us to achieve excellence. We chased a dream, a complex project, slowed down sometimes by customs and concerns. A very hard work, rewarded by extraordinary and widely recognized results. The fabulous nectar obtained from Ottobratica best represents the work done to date and confirms that the path taken is the right one. A clear and perfumed oil. MARCO VIOLA AZIENDA AGRARIA VIOLA – UMBRIA “BITTER AND PUNGENT OIL, ELIXIR OF LONG LIFE! I live in Umbria. My family has been owning an oil mill in Sant’Eraclio di Foligno for nearly a century. I love Moraiolo, its scents have always accompanied me throughout life; I love the bitter and pungent hints that characterize our oil and its richness in polyphenols. Every year I passionately engage in taming the exuberance of this cultivar; small olives that are healthy harvested at the right maturity, and from which we obtain an oil of character, with bitter and pungent hints strongly marking its history. This oil smells of fruit and heart of artichoke, has a deep green colour and an enveloping, elegant, infinite taste. Oil had been my grandfather’s life, was my father’s life and today is my life.I grew up among olive trees that sink their roots in rocky soils. Every day Oil is the centrepiece of my table.”
Veal tripe (52%), Tuscan organic tomato (32%), red onions (9%), italian extra virgin olive oil(6%), salt and pepper
Is a typical dish of Tuscan cuisine: the stomach of the calf, more precisely of the rumen, which together with omasum and abomasum (respectively called to Florence centopelli and lampredotto) are used in many recipes Florentine.
As tradition dictates, in central Florence, there are still the “tripe” in the markets or in special carts stationed in the streets and squares, cooking andpreparing daily tripe boiled or even already prepared in different variations, stuffing tasty sandwiches for a meal fast and light (the meat tripe is, in fact, very thin).
Truffle Gatherer’s Sauce |TuscanyCONSERVATION: 36 MONTHS ROOM-TEMPERATURE Net weight gr 90 | Jar ...a well-tuned quartet for an incomparable flavour that will reawaken your appetite and make your taste-buds tingle with excitement. The scent of truffle, the energy of olives, the tang of capers, the richness of anchovies for a versatile, tasty, mouth-watering sauce that you can use on its own or to make croutons and canapés, dress pasta or spice up boiled meats, or even mixed with sauces and creamy cheese.
“We select the Piemonte hazelnut IGP which once toasted is added whole to the chocolate mixture giving the cantucci an irresistible gianduja fragrance.”
This cantuccio hails from the idea of bringing the scent of gianduia to a biscuit. Gianduia is the most famous form of Italian chocolate, a result of Piedmontese genius, having gone in search of a solution when cocoa supplies stopped after the war. Chocolate makers found the answer in the old hazel groves in the hills. We wanted to use those hazelnuts in our product, as there was no other way to recreate that exciting aroma, which is achieved when hazelnut gives some of its intense scent to the cantuccio during baking, combining with the chocolate, used in small pieces as well as in the dough.
Cream with Parmesan and white truffle | Tuscany...for important occasions and your most distinguished guests: or simply to treat yourself to a different evening. Parmesan cheese, cream and the finest white truffle for elegant croutons and canapés, wonderful risotto, spinach flans or vegetable flans, eggs and omelettes, roasted or barbequed white and red meat... a kaleidoscope of yummy ideas and elegant creations.
CONSERVATION: 36 MONTHS ROOM-TEMPERATUREnet weight gr 90 | Jar
Spicy 'Nduja of Calabria is a typical salami from Calabria consisting of noble pork meat, fresh cream of red hot chili pepper and extra virgin olive oil. 'Nduja is a soft, spreadable salami considered one of the most famous, if not the most famous, of typical calabrian foods.
Seasoned the two Calabrian seas breeze is a spreadable salami, very good to be consumed as an aperitif or in the kitchen to prepare delicious recipes. All raw materials are manufactured strictly by Madeo Food Chain in San Demetrio Corone, Calabria.
The red chili pepper of Calabria is grown in the region and processed in fresh cream which gives greater oiliness to the salami and a nice level of spiciness. The main feature of chili is the high content of vitamin C, even higher than the values of citrus.