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Please note: If you possess a voucher and would like to place an order on our website, we kindly request you to contact us directly via email.
COLLECTION:
Thursday to Sunday, 10 am - 3 pm.
DELIVERY:
-Edinburgh (EH1 to EH17 & EH22) on Thursday,
-East Lothian on Friday.
We will deliver your order personally and we will try our best to be as close as possible to your selected time, but sometimes this is not guaranteed.
Delivery, ASAP
5th-6th-7th-8th October
PASTA
price/per portion
Portion: 110g/serves 1.
Contains: Wheat, Eggs.3.10 GBP
Portion: 130g/serves 1.
Contains: Wheat, Eggs, Dairy, may contain traces of Nuts.5.50 GBP
Portion: 130g/serves 1. Contains: Wheat, Eggs,
Dairy, Nuts.5.50 GBP
Portion: 110g/serves 1. Contains: Wheat, Eggs, Dairy, Nuts.6.60 GBP
Special
VEGAN - Portion: 170g/serves 1.
Contains: Wheat.3.60 GBP
Special
Portion: ~450g/serves 1. Contains: Beef & Pork, Wheat, Eggs, Dairy, Celery.10.00 GBP
Portion: ~450g/serves 1. Contains: Wheat, Eggs, Dairy, Celery.10.00 GBP
Portion: serves 6. Contains: Wheat, Eggs, Dairy, Celery.50.00 GBP
Portion: serves 6. Contains: Wheat, Eggs, Dairy, Celery.50.00 GBP
45g - serves 22.10 GBP
SAUCES & FOCACCIA
serves 2
VEGAN - Serves 2. Contains: Wheat.4.00 GBP
Recommended with Tortellini. Portion: 300g/serves 1. Contains: Celery.2.10 GBP
Portion: 220g/serves 2. Contains: Celery.6.10 GBP
VEGAN - Portion: 200g/serves 2.5.60 GBP
VEGAN - Portion: 200g/serves 2.5.60 GBP
Portion: 50g. Contains: Dairy.3.60 GBP
45g - serves 22.10 GBP
DESSERTS
price/per portion
Serves 1. Contains: Dairy.4.00 GBP
Serves 1. Contains: Dairy & Wheat.4.50 GBP
BALSAMIC (WITHOUT VINEGAR!)
San Giacomo's youngest Balsamic, obtained by oxidation in oak barrels. The bitter part gives freshness, it is not aggressive because it is softened by the sweet component of cooked must.
Agro di Mosto has notes of cooked fruit, fresh and ideal with fatty meats, salads, cooked meats and fish. A rich sour flavour, softened by the flavour of the cooked must. For salads, vinaigrettes and for the last states of cooking roasts or vegetables. Cooked and aged a minimum of 2 years. 18.50 GBP
San Giacomo's youngest Balsamic, obtained by oxidation in oak barrels. The bitter part gives freshness, it is not aggressive because it is softened by the sweet component of cooked must.
Agro di Mosto has notes of cooked fruit, fresh and ideal with fatty meats, salads, cooked meats and fish. A rich sour flavour, softened by the flavour of the cooked must. For salads, vinaigrettes and for the last states of cooking roasts or vegetables. Cooked and aged a minimum of 2 years. 32.00 GBP
The Acetaia Condiment is the classic "every day" Balsamic. It was the first to be put on the market 20 years ago to meet the need to have a Balsamic made only with cooked must of local grapes and which was obviously neither a Traditional (because wasted with the salad so to speak) nor an industrial supermarket Balsamic.
Aged for several years in oak barrels, it has a mature and balanced flavour.
Viscosity is present but that does not prevent its joyful use on vegetables, raw or cooked, on grilled or raw meat, on fresh cheeses, grilled or seared prawns.
25.00 GBP
The Acetaia Condiment is the classic "every day" Balsamic. It was the first to be put on the market 20 years ago to meet the need to have a Balsamic made only with cooked must of local grapes and which was obviously neither a Traditional (because wasted with the salad so to speak) nor an industrial supermarket Balsamic.
Aged for several years in oak barrels, it has a mature and balanced flavour.
Viscosity is present but that does not prevent its joyful use on vegetables, raw or cooked, on grilled or raw meat, on fresh cheeses, grilled or seared prawns.
38.00 GBP
Essenza is a rich and full-bodied Balsamic, with a well-completed agro-sweet balance. Notes of cooked plum, tamarind and wood. From the small barrels. No thickeners added – recommended as a "condiment". Ideal with aged cheeses, risotto (always at the end), stuffed pasta and desserts.
Cooked and aged a minimum of 6 years in oak, chestnut, acacia, and some ash woods.
Essenza is a registered trademark in Italy and in the world by Acetaia San Giacomo, it identifies not only a product but a path that lasted years, to obtain near-perfection.35.00 GBP
Essenza is a rich and full-bodied Balsamic, with a well-completed agro-sweet balance. Notes of cooked plum, tamarind and wood. From the small barrels. No thickeners added – recommended as a "condiment". Ideal with aged cheeses, risotto (always at the end), stuffed pasta and desserts.
Cooked and aged a minimum of 6 years in oak, chestnut, acacia, and some ash woods.
Essenza is a registered trademark in Italy and in the world by Acetaia San Giacomo, it identifies not only a product but a path that lasted years, to obtain near-perfection.53.00 GBP
Limited edition "Signoria Gonzaga" is essentially the "Essenza" finished in juniper and cherry barrels to make this unique product. It is produced in the ancient dominions of the Gonzagas', in Novellara (RE). 45.00 GBP
The Traditional Balsamic Vinegar of Reggio Emilia red label is characterized by a good acidity which, after 12 years, has now smoothed out the sharpest corners and which go well with fairly strong flavours, structured dishes with a greasy tendency.
It is sold, like all Traditional Balsamic Vials, in the official D.o.p. 100 ml bottle called "inverted tulip". In the gift box we find, in addition to the Acetaia mini-brochure which explains the differences between any Traditional and the Traditional San Giacomo, a recipe book in the same language and, very important, the pouring cap with a blown glass "cap".
Useful tips:
1- do not remove the cap by levering the neck of the bottle but unscrew it gently.
2- it is not to be kept in the refrigerator, on the contrary. It's great at room temperature.
3- the deadline practically does not exist, just think that it has been stored for more than 12 years in open barrels placed in hot attics in summer and freezing in winter. In practice, in the bottle, it is as if it were on vacation.
4 - DO NOT use it in cooking, only RAW. You'd ruin 12 years of waiting.
It is tasted by pouring it into a non-metallic spoon, preferably plastic or porcelain. The ideal, to capture all the aromas instead is obtained by pouring a few drops in a wine glass. Taste notes of tamarind, licorice, dried fruit, dried plum, chocolate, tobacco, vanilla, wood, honey, black cherries, etc.
Each bottle is different from the others.
Excellent to complement dishes tending towards sweetness, such as risotto or pumpkin tortelli, or on aged cheeses such as Parmigiano-Reggiano or crustaceans/molluscs.57.00 GBP
The true balsamic vinegar of the millenary tradition. What was once a "medicine", a remedy, an elixir. Just a balm.
Not a sweetish or acrid black streak on the plates.
The Silver stamp identifies balsamic vinegar that has obtained a minimum score of at least 270 points when tasted by the consortium and is on average more aged than lobster (about 18-20 years old).
But how can I be sure of this aging?
Especially considering that our world, that of balsamic vinegar, is all based on equivocal and often untruthful communication?
Aging is guaranteed by an external and third party organization with respect to the producer.
After checking the documents that certify that that barrel and that liquid has been present in the vinegar factory for all those years, he submits a product sample to professional tasting by a commission of five external tasters (again, not the producer!) who blindly must give scores according to the quality. Not only that, after this tasting, he also takes care of bottling and sealing the cruets (not the producer!).
The score expected for the silver sticker must be higher than 270 points in the tasting commission (and at least 275 points for Acetaia San Giacomo).
What does it mean? It means that if the product is aged 18-20 or even 40 years, it doesn't necessarily have to be good!
But above all, if we see the complexity of the aging method, characterized by continuous reinforcements and decanting (such as the solera method), there are so many variables involved (length of the series of barrels, size of the barrels, withdrawals from the producer, evaporation, etc. ), which DOES NOT MAKE SENSE to focus on the years at all.
We must speak of quality brought about by long and real ageing, not of years for their own sake.
The Silver sticker is undoubtedly a mature product, with an excellent harmony between the sour and the sweet and with the characteristic bouquet given by the different woods capable of inebriating anyone.
It is sold, like all Traditional Balsamic Vials, in the official D.o.p. 100 ml bottle called "inverted tulip". In the gift box we find, in addition to the brochure of the Acetaia which explains the differences between any Traditional and the Traditional San Giacomo, a recipe book in the language and, very important, the cap with pourer with a blown glass "cap".
Useful tips:
1- do not remove the cap by levering the neck of the bottle but unscrew it gently.
2- it is not to be kept in the refrigerator, on the contrary. It's great at room temperature.
3- the deadline practically does not exist, just think that it has been stored for more than 25 years in open barrels placed in hot attics in summer and freezing in winter. Due to its chemical-physical characteristics, it can last for decades in the bottle.
4- DO NOT use it in cooking, ONLY raw. You'd ruin 20 years of work
It is tasted by pouring it into a non-metallic spoon, preferably plastic or porcelain. The ideal, to capture all the aromas instead is obtained by pouring a few drops in a wine glass with tasting notes of: tamarind, licorice, dried fruit, dried plum, chocolate, tobacco, vanilla, wood, honey, black cherries, etc.
Each bottle is different from the others.
It is very versatile and can enrich both raw and cooked meat, a pumpkin-based first course, as well as a dessert or, an inevitable super-classic on Emilian tables, some flakes of Parmigiano Reggiano aged 24 to 30 months.
It is probably, among the Traditional Balsamics, the one with the best quality/value/usability ratio.79.00 GBP
The true balsamic vinegar of the millenary tradition.
What was once a "medicine", a remedy, an elixir.
Just a balm.
The gold sticker identifies the REAL AND GUARANTEED OVER 25 years of aging and the fact that the product has won at least 300 points in the tasting commission.
But how can I be sure of this aging?
Especially considering that our world, that of balsamic vinegar, is all based on equivocal and often untruthful communication?
Aging is guaranteed by an external and third party organization with respect to the producer.
After checking the documents that certify that that barrel and that liquid has been present in the vinegar factory for all those years, he submits a product sample to professional tasting by a commission of five external tasters (again, not the producer!) who blindly must give scores according to the quality. Not only that, after this tasting, he also takes care of bottling and sealing the cruets (not the producer!).
What does it mean? It means that if the product is aged 18-20 or even 40 years, it doesn't necessarily have to be good!
But above all, if we see the complexity of the aging method, characterized by continuous reinforcements and decanting (such as the solera method), there are so many variables involved (length of the series of barrels, size of the barrels, withdrawals from the producer, evaporation, etc. ), which DOES NOT MAKE SENSE to focus on the years at all.
We must speak of quality brought about by long and real ageing, not of years for their own sake.
This Traditional Balsamic Vinegar comes from the oldest batteries, carefully kept for 3 generations.
It is sold, like all Traditional Balsamic Vials, in the official D.o.p. 100 ml bottle called "inverted tulip". In the gift box we find, in addition to the brochure of the Acetaia which explains the differences between any Traditional and the Traditional San Giacomo, a recipe book in the language and, very important, the cap with pourer with a blown glass "cap".
Useful tips:
1- do not remove the cap by levering the neck of the bottle but unscrew it gently.
2- it is not to be kept in the refrigerator, on the contrary. It's great at room temperature.
3- Extra-old, as in this case, is usually a very dense and full-bodied product. The density can sometimes reach that of certain honeys (obviously fluid) and like them it could also "crystalize". In this case: don't panic. It is the extreme density (and the presence of glucose) that can give rise to this phenomenon which can be resolved by immersing the product in warm water.
4- DO NOT use it in cooking, ONLY raw. You'd ruin 25 years of work
5- finally, the expiry practically does not exist, just think that it has been stored for more than 25 years in open barrels placed in hot attics in summer and freezing in winter. In practice, in the bottle, thanks to its chemical-physical characteristics, it can last for decades
We think it is perfect on its own, at the end of a meal to restore the stomach and spirit, pouring it into a non metallic spoon, preferably plastic or porcelain.
To savor all its aromatic nuances, we recommend putting a few drops in a wine glass to find these tasting notes: tamarind, licorice, dried fruit, dried plum, chocolate, tobacco, vanilla, wood, honey, black cherries, etc.
Each bottle is different from the others.
Also excellent with custard or vanilla ice cream (or stracciatella), a creamy dessert or on a pumpkin risotto.118.00 GBP
EXTRA-VIRGIN OLIVE OIL
Puglian brothers Luca and Giuseppe Esposito released their first commercially produced Le Ferre oil following the 2000 harvest.
Based in the town of Castellaneta – the birthplace of silent movie star Rodolfo Valentino – they were the first in Puglia to produce a single-variety oil from the Coratina variety.
Giuseppe Esposito is one of the youngest ‘mastri oleari’ or master oil makers, in Italy. The brothers have their own olive groves and buy in olives from other high-quality growers, most of whom use Luca and Giuseppe’s agronomist father as a consultant.
The family owns 50 hectares of olive groves at 230 – 290 metres above sea level. The land is well-ventilated with a cool breeze moderating the long, hot, Mediterranean summers, enabling the olives to reach optimum ripeness. They have a few hectares of ‘alberi secolari’ (century-old trees) in Le Ferre, a district so named because of the high levels of iron (ferro) in the soil.18.00 GBP
Fontodi has belonged to the Manetti family since 1968.
The family has been associated for centuries for their wines and to another activity typical of the Chianti region, the production of its famous “terracotta” tiles.
It is in the name of this strong link with the territory and a great passion for quality that the estate has moved successfully towards ever more attentive cultivation of the vineyards and more profound knowledge of the potential of Sangiovese in the zone of Panzano.
Their extra virgin olive oil is made from various olive groves within the property (Correggiolo 80% and Moraiolo 20%).
The olives are picked by hand and carefully pressed the same day in order to keep the fragrance.
25.00 GBP
PROVISIONS
4.20 GBP
These multi-award-winning mixed-weight eggs have rich, delicious tasting, deep orange yolks, giving cakes, pasta and patisserie a show-stopping look. Rich Yolk has become one of St Ewe most popular ranges, as they are famed for the depth of flavour and vibrant yolks, turning an everyday omelette or Victoria sponge into a work of art!
Awards:
GOLD at the 2022 Great Taste Awards,
WINNER in the Great British Food Awards: Home Baking.2.80 GBP
2.10 GBP
2.80 GBP
3.80 GBP
16.50 GBP
PASTA TOOLS
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.35.00 GBP
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.55.00 GBP
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.35.00 GBP
For cutting abruzzese spaghetti and tagliatelle.
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.35.00 GBP
65mm ravioli stamp.
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.60.00 GBP Sold Out
Sold Out
45mm x 45mm ravioli stamp.
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.55.00 GBP Sold Out
Sold Out
Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.30.00 GBP
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