The laboratory is located in Tavola, a town in the municipality of Prato (Tuscany, Italy), between Poggio a Caiano and Carmignano cities. The owner is Cristina Pagliai who with her husband Fabio Goti personally realizes all stages of production.
The Nunquam workshop is located in Tavola, a fraction of the municipality of Prato, in Tuscany (Italy), on the borders of Poggio a Caiano and Carmignano cities; Cristina Pagliai is the owner who personally supervises and executes all the production phases together with her husband Fabio Goti.
The adventure of the two spouses begins in 1999 with the high-level enogastronomic restaurant and wine shop "Alla Gusteria". Here are presented dishes that, starting from local raw materials, rework the tradition in an experimental and emotional perspective.
In 2003 the restaurant business changed and evolved into a real production of high quality products. Thus, two food lines were born: "Alla Gusteria" with jams, mustards and jellies and "Osteria de 'Ciotti" with typical local preparations.
For both lines, only carefully selected seasonal ingredients of excellent quality are used. All the activity takes place entirely by hand, without the aid of machinery.
In 2013 Nunquam obtained the recognition of the European Community through the CE stamp.
The food business is flanked by the production of liqueurs through the Opificio Nunquam. Also in this case recipes of historical productions are recovered that have disappeared over time, such as the White Vermouth of Prato, recreated according to the original 1750 recipe.
Homemade licorice liqueur Italian liqueur produced by the Opificio Nunquam in bottles of 0,5 l and 0,7 l, and miniature spirit 50 ml.
Americano cocktail Ready cocktail in bottle mixed with Red Beach Vermouth, Red Bitter, Distilled Sea Water. Excellent as an aperitif, drunk fresh. 125 ml bottle.
Prato's vermouth: an ancient tradition The origin of the recipe of this white Vermouth is located in 1750. This Vermouth indeed is very versatile and can be served both as aperitif or as digestif after dinner. Bottle: 100 ml and 0,50 l.
Italian Red Vermouth Handcrafted liqueur made with twenty different types of herbs (aromatic and officinal) and spices and citrus peels pounded in a mortar and macerated with neutral alcohol and white wine. Bottles 50 ml and 0.70 l.
Water of Florence - Opificio Nunquam Historic liqueur typical of the Tuscan tradition, inspired by the ancient rosolio. The base is lemon peel, cloves, cinnamon and nutmeg. Bottles 100 ml and 0.50 l.
Italian Vermouth at its origin Italian Vermouth, specifically white Vermouth of Prato, is handmade with Tuscan white wine, organic herbs and spices as ancient tradition requires. It can be served cold as aperitif, or as after dinner digestif. Bottle 50 ml and 0,70 l.
Italian Bitter Miniature spirits produced with 18 different officinal plants from organic farming. Bottle 50 ml.
Italian Bitter Handmade Bitter made with 18 different officinal plants obtained with organic farming. Bottles 50 ml and 0.70 l.
Gin Bathtub Handmade miniature spirits produced in small batches with cold maceration of medicinal plants and aromatic spices. Bottle 50 ml.
Gin Bathtub Handmade liqueur produced by cold macerating medicinal plants and aromatic spices. Essences are not used. Bottles 50 ml and 0.70 l.
Liquor Huehuetenango coffee Miniature spirit obtained from the cru of Arabica Huehuetenango Coffee (Guatemala - Slow Food Presidium) grounded and infused in 96 ° neutral alcohol. 50 ml bottle.