About
Antica Bottega: quality and tradition Lara Naldini The city of Tivoli, located on the western slopes of the Tiburtini mountains east of Rome, has enjoyed since ancient times favorable conditions both in terms of climate and strategically, since it controlled the whole traffic to and from the Abruzzo. The richness of waters, Tivoli being positioned along the Aniene river near the Great Waterfall, favored, in different eras, the constructions of large architectural complexes and the construction of beautiful villas, such as Villa Adriana Roman era, the sixteenth century Villa d ' Este and Villa Gregoriana, built in the nineteenth century in the chasm of the Aniene valley just underneath the Roman acropolis. In via Palatine, between the historic streets of Tivoli, there is a shop "Antica Bottega" by Massimo Marinucci, or rather the "Salsamenteria and Butcher", a reference point for many housewives and families of the city. The shop, - noted eight years ago by Mr. Massimo and his mother, Mrs. Anna - was renovated and 90 square meters for its customers and sales you can find delicacies to suit all tastes. Inside there is also a store and a butcher shop, where they are prepared every day products ready to cook. "In the future, there is also the project also prepare products cooked," says Mr. Marinucci. In fact, the Marinucci family for generations linked to the butchery and delicatessen: In both, the Massimo's father, that his six brothers, for they were all butchers, as well as their ancestors. The Massimo parents, coming from Cascia, Umbria, settled in Rome in 1950 and opened a delicatessen in Largo Praeneste. After many years, in 1994 Massimo and his mother decided to open a delicatessen in Villalba of Guidonia, which is about nine kilometers from Tivoli, and the success of that business led Massimo detect "Antica Bottega" Tivoli to restart it with successful, since the late nineties, the salsamenteria affairs were not going very well. With Marinucci proudly he tells us: "At the beginning it was not easy to resume the activity of this workshop, although among the oldest of Tivoli. The shop sold cheap and not of high quality products. But I have a different and opposite conception of the product positioning. Although I never learned the art of butchery and has never worked the fresh meat, though I did mess in a store that specializes only in meats and then another specialist only cheese in Rome and I have always been interested in the business side of 'activities. So I'm in the business for many years and for my supplies I try to choose the best companies on the market. For example, I work now with the company Galbani from about eight years and I have always enjoyed it, both for the meats department cheeses. To my customers want to offer the widest possible range of products, ranging from niche to more commercial, always basing on quality, an essential feature for me. " Taking a look on the store shelves and delicacies on the bench, it was pretty easy to see why a person who enters the Antica Bottega wants to return to it again in the following days. For here you can find niche salami, made with deer, roe deer, Cinta Senese pigs, up to more commercial meats but still good quality. "Specialization is essential to keep pace with the times: tradition and innovation must go hand in hand and the one does not exclude the other", even Marinucci points out: "However, we must not only focus on niche product: in my outlets are flexibility in offering and quality with proper relationship price the main characteristics that have allowed us to have a thick increasingly loyal customer base. always we try to offer the widest range of products to the customer so that it can choose in total freedom: for example, we have about 10-12 to the bench cuts as regards the hams, but it is also very request the mortadella, that may be classical, such as the Two Towers Alcisa or Renzini, or the mortadella with olives, truffle, pistachio. Much appreciated by our guests, we also salami, especially salami Avadavat and strolghino (culatello sausage), and all the fresh cheese line. " But the Antica Bottega is not only delicatessen and gastronomy: there's a part of the bench dedicated to meat and ready to cook, run by Mark, the brother of Massimo: "At first, we wanted to create a butchery, but then we decided to dedicate ourselves to the butcher, thanks to the passion of my brother, who was a teenager began to learn the trade and today is responsible for all this activity.
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