The most representing products of Italy
100% Italian Extra Virgin Olive Oil / Organic
Our second fragrance, Archidamo, also comes from the above blend but is characterized by additional Coratina, a typical variety of the area north of Bari. This type of olive tree has root-generating characteristics, enabling it to grow successfully in all types of soil, including limestone and stony, as in the case of the Salento region.
我們的第二款芬香Archidamo也來自上述混合物，但其特色是額外的Coratina，這是Bari以北地區的典型品種。這種橄欖樹具有生根特性，使其能夠在所有類型的土壤中成功生長，包括薩倫托地區的情況，包括石灰石和石質
This characteristic lends the oil a specific spicy flavor, laced with bitter, fruity notes. This particular flavour is most important as it signifies a high concentration of polyphenols – very powerful antioxidants – that not only combat cellular ageing but also help prevent a variety of illnesses, providing protection from peroxides.
這種特性使油具有特殊的辛辣風味，並帶有苦澀，果味的香氣。這種特殊的味道最為重要，因為它表示高濃度的多酚（非常強大的抗氧化劑）不僅可以對抗細胞衰老，還可以幫助預防多種疾病，提供對過氧化物的保護
The above characteristics make our Archidamo a top-quality across-the-culinary-board oil, particularly good when used on hot mixed-pulses soup to bring out the slightly spicy Coratina flavor, or drizzled on to still-warm grilled vegetables and meat, not to mention in strong-tasting (as in Greek) tomato salad with olives and capers.
以上特點使我們的Archidamo成為頂級品質的跨欄式船用油，特別適合用於混合豆類熱湯，以帶出略帶辛辣的Coratina風味，或細淋在仍然溫暖的燒烤蔬菜和肉上，更不用說在濃烈的番茄沙拉中（如希臘），配以橄欖和刺山柑
About Archidamo
The authentic flavour of the ancient Salento olives
The flat Apulian landscape has its roots buried deep in history as do its ancient olive trees that stretch to the horizon, offering us for centuries a tradionally-flavoured oil, tasting of red, sun-drenched earth. This is the picture our tastebuds conjure up as we savour the traditional blend of Archidamo Extra Virgin Olive Oil, available in two fragrancies (Delicate Archidamo and Archcidamo).
Archidamo, the top-quality 100% Italian organic extra virgin olive oil is the result of the combination of good traditional agricultural practices and modern scientific know-how.
Passion for the land and the biodiversity guaranteed by the ancient olive trees that grow on it, coupled with respect for and conservation of the environment form the basis of our oil production and guarantee its flavor.
100% Italian Extra Virgin Olive Oil / Organic
100％意大利特級初榨橄欖油/有機
Archidamo Delicato is obtained from the traditional Salento blend, i.e. the combination of different varieties which have been historically planted in this agricultural region, such as the Salento Ogliarola, Coratina, Cellina of Nardo’ and Leccino.
Archidamo Delicato 取材自傳統的 Salento混合物，即該農業地區歷史上種植的不同品種的組合，例如Salento Ogliarola，Coratina，Nardo’的 Cellina 和 Leccino
Archidamo Delicato is a cold-pressed light-tasting extra virgin oil, that adapts well to every type of cooking, delicately bringing out all the various flavours in your recipe.
Archidamo Delicato 是一種冷榨清淡的特級初榨油，可以很好地適應每種烹飪方式，在您的食譜中細膩地呈現出各種風味
About Archidamo
The authentic flavour of the ancient Salento olives
The flat Apulian landscape has its roots buried deep in history as do its ancient olive trees that stretch to the horizon, offering us for centuries a traditionally-flavored oil, tasting of red, sun-drenched earth. This is the picture our taste-buds conjure up as we savour the traditional blend of Archidamo Extra Virgin Olive Oil, available in two fragrancies (Delicate Archidamo and Archcidamo).
Archidamo, the top-quality 100% Italian organic extra virgin olive oil is the result of the combination of good traditional agricultural practices and modern scientific know-how.
Passion for the land and the biodiversity guaranteed by the ancient olive trees that grow on it, coupled with respect for and conservation of the environment form the basis of our oil production and guarantee its flavor.
Spicy black olives from Sicily. 200g vacuum pack
With garlic, fresh chili, oregano in extra virgin olive oil.
Dried Tomatoes in Sunflower Seed Oil - 100 Grams
葵花籽油浸番茄 - 100克
The Tomatoes are prepared together with aromatic plants and spices according to a typical Sicilian recipe.
番茄根據典型的西西里食譜與芳香植物和香料一起製備
Keep refrigerated and consume in max 72 hours.
保持冷藏並在最多72小時內食用
Sicilian Artichokes in Sunflower Seed Oil - 100 Grams
葵花籽油浸西西里朝鮮薊 - 100克
The best artichoke hearts skillfully cut and prepared using the finest ingredients are proposed here with the harmony and spicy flavors that typically characterize Sicilian cooking.
提出最好的朝鮮薊心，用最好的食材巧妙地切割和烹製而成，具有西西里烹飪典型的和諧和辛辣風味
Keep refrigerated and consume in max 72 hours.
保持冷藏並在最多72小時內食用
Eggplants fillets - 100 Grams
茄子片 - 100克
Only the best locally grown eggplants are selected for our preserves. They are cut into fillets and seasoned with red chilly and a lot of Sicilian oregano and spices. A delicacy that is hard to refuse.
我們僅選擇當地最好的茄子。他們被切成片，並用紅辣椒和許多西西里牛至和香料調味。難以拒絕的美味佳餚
Keep refrigerated and consume in max 72 hours.
保持冷藏並在最多72小時內食用
Product Descriptions: This is a IGP Balsamic Vinegar of Modena made without adding any additional sugar. With a good density and persistence of perfumes, it adds color and enriches a wide variety of daily dishes. For whom want a good bouquet of aromas and balanced with a mild pleasant balsamic acidity.
產品詳情: 這是摩德納的IGP香醋，沒有添加任何其他糖。香氣俱有良好的密度和持久性，可增添色彩並豐富各種日常菜餚。適合對於誰想要一些好韻味的香氣，並與溫和宜人的香醋酸平衡的嚮往
Ingredients: Must of cooked grapes, aged wine vinegar.
成分：煮熟的葡萄汁，陳年的酒醋
Ageing: In a old oak barrels with the addition of aged balsamic vinegar.
陳釀：在舊橡木桶中加入陳年的香醋
Serving suggestions: Raw vegetables dressed with an oil and vinegar dressing,
ratatouille, and creative salads. Sauces for light roasts and game, red meat stews and casseroles.
享用建議：生蔬菜拌上油和醋的調味料，
普羅旺斯雜燴和創意沙拉。輕度燒烤和野味，紅肉燉和砂鍋的調味料
Size: 500ml 容量: 500亳升
About Acetaia Giusti
From 1605, 17 generation of Vinegar
A great Balsamic Vinegar is born thanks to the health and well being of the local territory.
For this reason, Giusti is dedicated to constantly improving its attention to the environment, adopting the most modern best practices to reduce to a minimum the impact it creates on the environment and in the realization of a sustainable agriculture.
They are fished in the Atlantic Ocean in the summer, when the meat is softer. Only the best fillets, the lighter and more compact ones, are selected and packaged by hand.
2 Tins x 90g each
Semi-dry Cherry Tomatoes in Sunflower Seed Oil - 100 Grams
葵花籽油浸半乾櫻桃番茄 - 100克
The Cherry Tomatoes are only dried for a few days so that they do not lose the characteristic perfume. They are prepared together with aromatic plants and spices according to a typical Sicilian recipe.
櫻桃西紅柿只曬乾幾天，因此它們不會丟失特有的香料。它們根據典型的西西里食譜與芳香植物和香料一起製備
Keep refrigerated and consume in max 72 hours.
保持冷藏並在最多72小時內食用
HKD 48 FOR 200g OF AUTHENTIC SICILIAN GREEN SPICY OLIVES
A Delicious & Heathy Appetizer or Snack produced with just the best olives from the slopes of Etna Volcano, Sicilian Green Spicy Olives are simply delicious.
The process to obtain such a delicious product requires time and dedication. After being gently crashed, they are immerse for more than a week in salty water to release the bitterness. Than marinated in fresh chili, garlic, oregano and other local herbs and left for almost 1 year in order to fully get all the aromas.
The result is the best olive you have ever taste. Give it a try.
Shop Now on The Italian Club Hong Kong and get delivered to your door all across Hong Kong same day. Delivery free of charge with your order over HKD 188
Spicy green olives from Sicily. 200g vacuum pack
With garlic, fresh chili, oregano in extra virgin olive oil.
100% Italian Extra Virgin Olive Oil - 5 Lt Tin
Superior category olive oil obtained directly from olives and solely by mechanical means. From olives harvested and pressed in Italy Cold extraction
LIMITED EDITION
Sassicaia Extra Virgin Olive Oil
60 bottles only available this year in Hong Kong.
The olive growing areas of the estate are arranged in promiscuous plantations, in compliance with the traditional agricultural style and characteristic of the historic Tuscan estates.
莊園的橄欖種植區被安排在雜亂的種植園中，符合傳統的農業風格和歷史悠久的托斯卡納莊園的特點
The extra virgin olive oil from the Tenuta San Guido is made from olives hand picked on the hills of Bolgheri, a few minutes away from Livorno. Low pressure pressing confers this product with a cloudy appearance and a medium fluidity. It is yellow with green reflexes in colour. The aroma of olives blends with notes of dried herbs. The oil is characterised by a delicate and fruity flavour, reminiscent of sage and tomato.
Tenuta San Guido 的特級初榨橄欖油是用手工採摘的橄欖製成的，該橄欖採自Bolgheri的山丘，距裡窩那隻有幾分鐘的路程。低壓壓賦予該產品混濁外觀和中等流動性。黃色，綠色反射。橄欖的香氣與乾香草的香氣交融。該油的特徵是精緻的果味，讓人聯想到鼠尾草和番茄
On the hills around Livorno, the olives of the Tenuta San Guido farm are transformed into a superior condiment. Sassicaia extra virgin olive oil has a delicate and fruity flavour and is perfect served with soups, bruschetta, salads, boiled or steamed vegetables. Thanks to its excellent smoke point, this oil is also suitable for frying.
在利佛諾（Livorno）周圍的山丘上，特努塔（Tenuta San Guido）農場的橄欖變成了高級調味品。 Sassicaia 特級初榨橄欖油具有柔和的水果風味，非常適合與湯，意式烤麵包，沙拉，煮熟或蒸製的蔬菜搭配使用。由於其出色燻染特色，該油也適合油炸
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Regulations dictate that Traditional Balsamic Vinegar of Modena must be bottled in the iconic Giugiaro bottle. However, the history of Acetaia Bonini is characterized by a different and distinctive packaging, which is the only reason the product does not carry the PDO certification. The Bonini Affinato Vinegar is an example of this: the product is aged for 12 years inside the set of barrels, as per the Traditional Balsamic Vinegar of Modena PDO, with the only difference being the packaging.
In terms of flavor and viscosity, it is ideal to accompany first courses, as a garnish or, for example, as a finishing touch to a risotto. Traditional Balsamic Vinegar of Modena is and has always been an ingredient of rare refinement. Traditionally, it was closely associated with the richness and well-being of nobility, since only certain families could afford to have an attic room where balsamic vinegar is typically aged, unlike wine which instead spends its time maturing in cellars. The production of a quality balsamic vinegar consists of only two ingredients: cooked grape must and time.
Bonini uses only cooked must be obtained from Trebbiano grapes, which after cooking is skimmed and introduced into the “badessa” or the mother barrel. This is the first step of the set (or battery) of barrels, which usually consists of another 5 to 7 of these: a careful racking and refilling process of the barrels over the years, with the annual extraction and consequent bottling of the vinegar. Bonini’s barrels are exclusively made of carefully selected oak and acacia wood. During the “aging” process, the scents and aromas of the small barriques will give the vinegar scents of tobacco, wood and slightly smokey notes. The “badessa” is the only “open” barrel, where oxygen can enter and favor the work carried out by the “vinegar bacteria”. Other barrels are connected to the mother barrel, where vinegar bacteria continue to work, feeding on the seasonal temperature changes.
What exactly happens inside the barrels? The alcoholic fermentation of sugars and subsequently the caramelization of the cooked grape must: balsamic vinegar is the final result of this process. Over the years, this black gold makes its way from the largest barrel to the smallest barrel: each of these barrels will keep at least a third of the liquid inside, which will then pass on to the next (and smaller) barrel. This is the most important variable for superior quality vinegar. These “leftovers” contain product particles that date back to the very first set of barrels, ancestral umami of flavor and witness that every generation cyclically passes on to the next.
Some particles can, in fact, date back as far as 60 years ago and this is precisely the secret of each balsamic vinegar producer: like a sourdough starter for breadmakers, the ability to preserve this “sediment” that crystallizes on the walls of the barrels and that will subsequently give complexity and round off the taste of this refined product.
Origin: Modena, ITALY
Type: Balsamic vinegar aged in sets of barrels for at least 12 years
Format: 100 ml
Ventresca is the finest part of tuna and is obtained from the belly, where the meat is softer and tastier
Traditional Balsamic Vinegar of Modena PDO is a noble product that has its roots in the 1400s and is obtained from only two ingredients: cooked grape must and time. As per the PDO guidelines (the coveted Protected Designation of Origin certification), the time the product is required to stay inside the battery or set of barrels is closely regulated by a routine racking and refilling process. For Traditional Vinegar of Modena PDO, the minimum aging time cannot be less than 12 years. This version produced by Bonini, the “Riserva”, presented in elegant black packaging, has been aged for 25 years.
The slow acidification of grape must begin with the cooking of the must in steel vats, for a minimum of 48 hours. Bonini uses only Trebbiano grapes that provide the balsamic vinegar with a perfect balance between acidity and sweetness of the final product. After cooking, the must is skimmed and the contents are introduced into the “badessa” or the mother barrel, the first step of the set (or battery) of barrels, which usually consists of another 5 to 7 of these. The “badessa” is the only “open” barrel, where oxygen can enter and favor the work carried out by the “vinegar bacteria”. Other very old barrels are connected to the mother barrel, where vinegar bacteria continue to work, feeding on the seasonal temperature changes.
What exactly happens inside the barrels? Acetic fermentation is a process in which sugars turn into alcohol and, after a long period of time, the caramelization of sugars: balsamic vinegar is the final result of this process. From the largest barrel to the smallest barrel, the vinegar is racked and refilled: each barrel will keep at least a third of the liquid inside, which will then pass on to the next (and smaller) barrel. The most important variable is precisely this third, which remains at the bottom of each barrel. These “leftovers” contain product particles that date back to the very first set of barrels, ancestral umami and witness every generation that takes on the burden and responsibility of looking after the barrels.
Crystallized particles in the walls of the barrels can date back as far as 50 years ago and this is precisely the secret of each balsamic vinegar producer: the ability to preserve this “sediment”, which will subsequently give complexity and round off the taste of this refined product.
Origin: Modena, ITALY
Type: Balsamic vinegar aged in sets of barrels for at least 25 years
Format: 100 ml
They are fished in the Atlantic Ocean in the summer, when the meat is softer. Only the best fillets, the lighter and more compact ones, are selected and packaged by hand
Extra Virgin Olive Oil: Zucchi extra virgin olive oil is obtained by combining oils of different cultivars from European Mediterranean countries, unique for their millenary oil-making tradition.
Oil With a Delicate Taste: The versatile profile makes this extra virgin olive oil particularly suitable for preparing traditional Mediterranean dishes, both hot and raw.
EXTRA VECCHIO (aged more than 25 years) Gold Label Balsamic is our most aromatic, flavourful vinegar, its distinct mellowness imparted only by the slow passing of time. Its rounded bouquet is the result of years of ageing in ancient wooden casks that gradual release their precious fragrances. Gold Label’s unmistakeable texture and taste should always be savoured as it is, never cooked. Equally exquisite on sweet or savoury foods, Gold Label comes into its own on raw or cooked fruit, ice-cream, desserts or just by itself as an energising pick-me-up. Aged more than 25 years. Volume 100 ml
