Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
Balsamic Vinegar “Prime Uve”
“I’m often asked why I don’t use ginger or oranges in my products: I’m not aware that they can grow in Emilia Romagna.”
|A traditional Emilian condiment|
|Aged in small barrels for 6 years|
|Only with natural and self-produced ingredients|
Savory Cookies with “Blu 61” cheese
WE CHOSE IT BECAUSE
The patience and natural methods the Rubini family uses to produce it make it delicious
In the Rubini family’s Acetaia, started by great-grandfather Gaetano back in 1915 and now more alive than ever thanks to Giuseppe and his sons, rest various barrels, of various contents.
Balsamic Vinegar “Prime Uve” is a child of the thousand-year-old Emilian tradition. The process the Rubini family employs to produce it is the same as that used by their great-grandfather: grapes from their own land are crushed to obtain the must, which is simmered for many hours, along with a few drops of wine vinegar, also self-made. Once ready, the Condiment is aged in small oak barrels for at least 6 years.
The long, slow cooking allows the Balsamic Vinegar “Prime Uve” to retain its smooth notes and aromas. The taste is intense but in perfect balance with its distinctive sugars and acidity.
At the table it embellishes your spoon desserts, fresh fruit and ice cream; even as a dressing for salads or with medium-aged cheeses it is a real delight.
Last but not least: the Rubini family is keen to point out that the only two ingredients used for this nectar are cooked grape must and wine vinegar, without the slightest addition of caramel.
INGREDIENTS AND BENEFITS
INGREDIENTS: Cooked grape must, Wine vinegar
Would you be willing, to save a small amount of money, to compromise your health and the pleasure that properly made food brings you? Here, the benefits of good Italian food, the fruit of the expert hands of true artisans of the table, are these.
Over the years the raw material has lost its soul and food has become something to be swallowed without too much attention. Therefore, the time has come for us to take back the pleasure of being at the table and to start taking care of our bodies again, not only in appearance but also through what we ingest. Making food our medicine is possible, but only if we know the exact origin of the raw material and the processing methods: we at Gustatium have thought about this for you, selecting the best small Italian producers and making them available to you on our site.
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that for excellence products need excellence packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the time of shipment and at the same time protect the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
You may also like…
There are no reviews yet.