Aalta botica, gastronomic remedies

Framed between two Ionic columns, the entrance to Aalta botica has the serene symmetry of a Greek temple, but the minimalism of the font chosen for the sign –Spartan Extra Light, all lowercase—refers us to an undefined category of postmodern luxury.

But what is inside here? As we peek in, we glimpse the shape of a ham on a display case. And, upon crossing the threshold, we are greeted by an impressive golden onyx bar, illuminated by a black geometric design lamp that does not appear to be from IKEA. We look around and let our gaze wander over the landscape of bottles, cans, and jars resting on the chocolate-colored walnut wooden shelves.

Half-abducted by the harmonious comfort of the ensemble, a voice breaks the silence to address us:

--- "Have you ever tried San Marzano tomatoes?"

The person speaking to us is Josep Amor, and he does so with the overflowing enthusiasm of someone seeking followers for his cause. Without time to answer his question, Josep tells us that the pomodori arrive from the Azienda Agricola that Anna Crescenzo has in Sarno, at the foot of Vesuvius, near Salerno; and that it has not been easy to get hold of them; but that, if I feel like it, I can try them right here, in the store, because they are served with a 30-month Parmesan cream, fresh basil, and garlic flowers, and he highly recommends doing so, because they are very much worth it.

With the same excitement in his eyes, he explains that this product comes in two different formats: pelati, that is, whole and peeled tomatoes, previously cooked and preserved in their own cooking juice in a glass jar; and in the form of passata, which would be the sauce obtained from their cooking, "passed" through olive oil.

Mr. Amor, besides professing love for tomatoes and having the gift of oratory, is the proud co-owner of the Aalta botica business, along with his daughter Patricia --who leads the project as director—and his son-in-law, Riccardo Ferrari.

Between the three of them, they have brought to life a space where it is possible to buy and taste products of utmost delicacy, selected with a criterion forged by a multitude of trips and gastronomic experiences around the world, but giving much prominence to the best of their countries of origin.

For the public, apart from the owning family, the store has a team of seven professionals, among whom a sommelier, a chef, and a master charcutier stand out.

The project's name, aalta botica, refers to old apothecaries where the apothecary offered herbs, syrups, and magistral formulas to cure clients' ailments. Transferred to the grocery store, the idea is that the products offered there have an identical capacity to heal us.

Playing with the pharmaceutical parallelism, on the store's shelves, half-hidden among bottles and cans, an amber glass jar or a hand-painted albarello appears, on which "Lavender" or "Rosemary" can be read.

But the purpose of this space, beyond curing us through hedonism, is to make known the story hidden behind each label. A pedagogical exercise that seeks to elevate the product beyond its primary function, to place it in a tradition, in a way of working, or in a specific landscape.

In the display cases and refrigerators of this gourmet refuge, there are great wines, cavas, and champagnes, but also unique products such as Upstream salmon, fished in the Faroe Islands and smoked in Italy with beech wood from the Apennines; Arturo Sánchez's double-acorn-fed Iberian ham or Caseificio Santa Rita's Parmesan cheeses, made with Bianca Modenese cow's milk and available in curations ranging from 24 to… 155 months.

In this apothecary, we can also find Breton butter from Bordier, spice jars from the Danish brand Mill & Mortar, preserves from the Galician estuaries, and extraordinary caramelized puff pastries from Confitería Milhojas de Cabezón de la Sal (Cantabria).

Products of a thousand, hundred, and zero kilometers, such as Rooftop Smokehouse's Pastrami, l'Atelier's Panettone, or I+D Desserts' ice creams, created by Rubén Álvarez, master ice cream maker in charge of projects such as Studio 33/35 and Esneu. The artisan desserts bear the signature of David Gil, who for eight years was the head of pastry for the ElBarri group. Pay close attention to the Rum Baba or the cheesecake, which, let's remember, can be tasted in the same store.

At aalta botica you can have breakfast, an aperitif, lunch, or dinner, and they are open from 8:30 a.m. to 10:30 p.m. continuously from Tuesday to Saturday.

Whatever time is chosen, it is essential to try aalta botica's bikini.

Its master formula consists of croissant bread –made by Jordi Morera–, Iberian cooked ham, Comté 30 months, and Inaudi "tartufata" sauce. A remix, a glorious remix of the most Barcelonian and universal sandwich.

The entire menu of Aalta botica's tasting space is built with products sold in the same store. The concept is to offer an assembly cuisine and not a transformation cuisine, so that the customer can replicate the recipes at home without complicating their life too much. The idea is to open, combine, and taste.

aalta botica also has its own brand: anchovies from Santoña, mussels, boquerones, or razor clams. Also, pan-fried potato chips, olive oil from Córdoba, and a Priorat vermouth of a honey color that hypnotizes just by looking at it.

The packaging chosen for the brand once again transports us to the medicine cabinet.

The anchovy box (120 g) specifies that it contains 10-12 fillets, to be ingested "via oral" and that in case of doubt, consult your pharmacist.