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.
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Chicken liver (60%), onions (14%), Salina capers (4%), anchovy fillets (2%), Italian extra virgin olive oil (14%), Vin Santo del Chianti doc (2%), salt and pepper.
Essential to complete a good Tuscan antipasto, this pate is to be noted only cooked with chicken livers no other meat. He serves on the croutons wet or dry soup.
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).
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
The secret to making a good boar sauce is simple: All you need is an excellent raw material and you’re done. Often we find ourselves in front of recipes where it is recommended to marinate for 3-4 days in the wild boar wine and vinegar. We were wrong. Probably the recipe is suitable for wild boars old but still with this procedure can not improve quality, indeed you may have to throw away the meat because it starts rotting. With a good, young wild boar meat is actually just an infusion of a night in wine, herbs and spices. Excellent with noodles, spaghetti, macaroni, penne..su croutons and polenta.
“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.
Double wheat germ & Fiber
Ingredients: organic durum wheat flour, water, organic wheat germ (7,20%), organic bran (2,71%).
In order to produce other articles, the plant also uses: eggs, fish, clams.
Luxury Sliced Truffle Savini | TuscanyCONSERVATION: 36 MONTHS ROOM-TEMPERATURE net weight gr 30 | Jar ...for instant and easy gratification, indulge in your creativity or add a touch of class to all your dishes! Thinly-sliced first-rate truffle in a glass jar, ready to garnish your croutons or canapés, pasta and rice, carpaccio and cutlets, salads and omelettes.