Gastrology - The modern aperitivo cocktail culture
?
0 likes?275 views
The document discusses Italian gastronomy and spirits. It provides background on how the Romans adopted Greek practices of pairing wine with food. It also discusses how Italian city-states monopolized the spice trade in the Middle Ages, bringing exotic foods and botanicals to ports in Italy. Finally, it presents several Italian cocktail and digestif recipes that combine spirits with other ingredients like vermouth, sambuca, espresso, and agave syrup.
Gastrology - The modern aperitivo cocktail culture
- 2. THETEAM
- 3. BACKROUND ROMAN The Romans inherit the learning of the Greeks and adopt the Vinum Hippocratum, to pair with food
- 4. THENEWWORLD EXOTICSPICETRADE The ‘city-states’ of Italy monopolise the spice trade bringing unknown rare and exotic food, vegetable and botanicals to the port of Genova or Venice in Italy . Lunch historically has been the ‘social’ moment in Italy , from king to cinema. INHERET PASSIONFORFOOD
- 7. MIXOLOGY
- 9. PUNCH8 Acqua di Cedro Nardini 30 ml Maraschino Luxardo 10ml Orange Juice 10ml Lemon juice 10ml Luxardo Cherry 1spoon from the jar (4ml) Fernet Branca 10 ml Chinotto San Pellegrino 70 ml Method: Put all the ingredients together except the soda and stir energically the mix. Add Ice block in your punch bowl...Add Chinotto... Garnish: Radicchio Tardivo di Treviso (Italian Chicory), Rosso Antico Salt, Olive Oil Dust
- 12. CORRETT8 Mandorla Nardini 20ml Cocchi Vermouth Storico di Torino 20ml Sambuca Molinari 2,5ml Fernet Drapo' 5ml Espresso Coffee 25ml Agave Syrup Real 10ml Side: shot of Montenegro Method: Shake and double Strain Glass: Coffee cup Garnish: Nocciolino biscuits