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Every Artist or Artisan
must work for himself, to express himself,
to communicate, to transmit or receive emotions,
with the wish that his creation is appreciated
for what he had first imagined. With these
compositions, we wanted to help you in drawing
near objects and situations related among
them, to create the right atmosphere, collecting
them in a suitcase, like the fantasy contained
in a painting. |
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IT
CONTAINS :
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- One Italy Rare leather suitcase
- One Berti's cheese knifes set
- One Giusti's balsamic vinegar bottle
- One Muffato of "Sala Antinori"
bottle
- One Pietrafitta's farm Extra Vergine
Oil bottle
- Three Officinalia's acacia honey,
chestnut honey, "melata di quercia"
little pots
- One Cecchini's "Profumo del
Chianti" little pot
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| The cheese suitcase
contains: |
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| Italy Rare leather suitcase |
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This suitcase, unique object in
its kind, is made on purpose by
the Master Artisan Varetto
Boldrini to contain the nice
and precious things of Italy Rare
in respect for the age-old tuscan
tradition of the use of materials,
of the leather's quality and the
entirely manual techniques.
Each product is numbered and recorded
in his personal book by the Master.
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| One Berti's cheese
knifes set |
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Each cheese requires his own knife.
Each cheese requires a precise cutting
ritual. The shape, the consistency
of the paste, the dimensions: these
particular features characterize
a specific cutting exigence for
each cheese and therefore in choosing
the cutting tool.
Click
here to know more about the
Berti cutlery works
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| One Giusti's balsamic
vinegar bottle |
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For centuries, Giusti, Modena's
oldest producer of balsamic vinegar,
has been making their own product
seasoning it exclusively in woodden
casks Supplier to the Este Dukes,
to the aristocracy of the whole
of Europe, from generation to generation
the Giusti family have never stopped
producing their balsamic vinegar,
with their method known as the "Giuseppe
Giusti recipe"
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| One Muffato of "Sala
Antinori" bottle |
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Muffato della Sala is produced
from botrytised grapes grown on
vineyard plots whose microclimates
favor noble rot; 1987 was the first
vintage released. It is one of the
'experimental' wines Antinori's
developed in the 1980s, and was
originally produced from 50% Sauvignon
Blanc with Grechetto (30%) and Drupeggio
(20%), the blend that Antinori used
then in its Orvieto Classico Abboccato.
The grape mix was adjusted until
1989, when the current blend was
decided upon. Muffato della Sala
is produced in extremely limited
quantities.
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| One Pietrafitta's farm
Extra Vergine Oil bottle |
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The oil is composed by olives Moraiolo,
Frantoio e Leccino. The harvest
time is middle of november: trhe
olives are hand-picked and ground
within the three days immediately
following the harvest. Traditional
mil-stones are used. The oil is
extracted cold in an oil press.
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| Three Officinalia's
acacia honey, chestnut honey, "melata
di quercia" little pots |
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Acacia's honey is
produced on the highness near Pistoia,
it has a delicate taste that reminds
the sweetness of the ripe fruit. Chestnut's
honey is obtained by the second harvest
after acacia on the mountains near
Pistoia. It has a strong, persistent
and sharp taste. The honeydew don't
comes from the flowers nectar, but
from the lymph of the trees, that
bees pick up on the leaves. It is
produced inside the woods around San
Gimignano. |
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| One Cecchini's "Profumo
del Chianti" little pot |
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Dario
Cecchini, creator of the "scent
of Chianti"(sea salt with aromatic
herbs from Chianti), is surely one
of the most famous butchers in Italy....
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