際際滷

際際滷Share a Scribd company logo

SAVOIA Americano - Reinventing the Classics with Savoia Americano.pdf

Giuseppe Gallo
Giuseppe Gallo

Tony has a passion for craft cocktails that stems from his upbringing in rural Italy and training as a caterer. He moved to London at 18 and worked his way up to become a bar manager at Nightjar bar for 5 years. In that role, he traveled to over 30 countries and developed a content studio for brands. In his talk, Tony will discuss paying homage to classic cocktail recipes through a futuristic approach, how fruits and vegetables have changed over centuries, and achieving unique textures, aromas, and visual presentations through new techniques.

1 of 13
REINVENTING THE CLASSICS
Tony's passion for the craft has its roots in his rural Italian upbringing and catering background. From the age of 13 he started studying the basics of kitchen, bar and hospitality, then after graduating from catering school Tony moved to London at 18, first started bartending within the Soho House Group, then joined Nightjar in 2013, working his way up to a Bar Manager position which he has held for 5 years, a role where Tony's love for botanics and chemistry meet in the craft of artisanal libations. In his Nightjar years, he visited over 30 countries for takeovers, seminars and talks, developed a content photography studio for brands and the Charity focused events company Meaningful Drinking. ABOUT TONY
PAYING HOMAGE TO CLASSICS WITH A FUTURISTIC APPROACH - Highs and lows of classic recipes - How can we use new knowledge and technology to adapt some recipes to our days and overcome categories - Classic drinks and food recipes: finding commonality and records of use between ingredients combinations and final customer
HOW FRUIT AND VEGETABLES CHANGED AND EVOLVED IN THE LAST CENTURIES
- Balance & Flavour combinations - Texture & Aroma - Visuals, Materials & Finishes ACTING ON:
BROOKLYN BRIDGE Bourbon Whiskey Rye Whiskey Savoia Americano Rosso Grassy Sauvignon Blanc Cherry Kriek Lambic Beer Serve Straight Up in Nick & Nora Finish Technique: Savoia Cherry Marshmallow Mousse Praline
- The subconscious response - Aromas & Primordial sense - Hydrocolloyds & Mouthfeel AROMAS & TEXTURES
GARIBALDI Savoia Americano Rosso Fresh Mandarin Juice Fresh Orange juice Fresh Grapefruit juice Vegan thickener Electric Bitter Finish: Savoia candied Kumquat Technique: Achieving insane texture and thickness
- How visuals affect our perception of flavours - Temperatures - Durability and Elegance VISUALS, MATERIALS & FINISHES
UN AMERICANO A TORINO Savoia Americano Rosso Dry Vermouth American cream soda Santa Bianca Essentia Finish Technique: Lactose osmosys preservation of oregano flowers STONE OBELISK IN HIGHBALL WITH EPOXY TECHNIQUE TO CHILL THE GLASS, INSPIRED BY THE ESOTERIC PYRAMIDAL SHAPED SCULPTURE PRESENT IN SOME ITALIAN PIAZZAS, MORE NOTABLY PIAZZA SAVOIA IN TURIN
FINISHES AND BYPRODUCTS - Must be edible! - The progression of flavour - Dried, poached, candied, pickled
GIRO DITALIA Shaken & Served in small Highball or Coupe, top Peroni or Tonic water Technique: Kaffir leaf chocolate Gnocco Candito / wheel pasta AN APERITIF DRINK THAT INTERTWINES FLAVOUR PROFILES FROM THE WHOLE PENISOLA ITALICA: SAVOIA AMERICANO FROM TURIN, MENTA ROMANA FROM LAZIO AND CALABRIAN BERGAMOT Italicus Rosolio di Bergamotto Savoia Americano Rosso Pennyroyal Citric Cordial Peroni or Tonic Water
GRAZIE

More Related Content

SAVOIA Americano - Reinventing the Classics with Savoia Americano.pdf

  • 2. Tony's passion for the craft has its roots in his rural Italian upbringing and catering background. From the age of 13 he started studying the basics of kitchen, bar and hospitality, then after graduating from catering school Tony moved to London at 18, first started bartending within the Soho House Group, then joined Nightjar in 2013, working his way up to a Bar Manager position which he has held for 5 years, a role where Tony's love for botanics and chemistry meet in the craft of artisanal libations. In his Nightjar years, he visited over 30 countries for takeovers, seminars and talks, developed a content photography studio for brands and the Charity focused events company Meaningful Drinking. ABOUT TONY
  • 3. PAYING HOMAGE TO CLASSICS WITH A FUTURISTIC APPROACH - Highs and lows of classic recipes - How can we use new knowledge and technology to adapt some recipes to our days and overcome categories - Classic drinks and food recipes: finding commonality and records of use between ingredients combinations and final customer
  • 4. HOW FRUIT AND VEGETABLES CHANGED AND EVOLVED IN THE LAST CENTURIES
  • 5. - Balance & Flavour combinations - Texture & Aroma - Visuals, Materials & Finishes ACTING ON:
  • 6. BROOKLYN BRIDGE Bourbon Whiskey Rye Whiskey Savoia Americano Rosso Grassy Sauvignon Blanc Cherry Kriek Lambic Beer Serve Straight Up in Nick & Nora Finish Technique: Savoia Cherry Marshmallow Mousse Praline
  • 7. - The subconscious response - Aromas & Primordial sense - Hydrocolloyds & Mouthfeel AROMAS & TEXTURES
  • 8. GARIBALDI Savoia Americano Rosso Fresh Mandarin Juice Fresh Orange juice Fresh Grapefruit juice Vegan thickener Electric Bitter Finish: Savoia candied Kumquat Technique: Achieving insane texture and thickness
  • 9. - How visuals affect our perception of flavours - Temperatures - Durability and Elegance VISUALS, MATERIALS & FINISHES
  • 10. UN AMERICANO A TORINO Savoia Americano Rosso Dry Vermouth American cream soda Santa Bianca Essentia Finish Technique: Lactose osmosys preservation of oregano flowers STONE OBELISK IN HIGHBALL WITH EPOXY TECHNIQUE TO CHILL THE GLASS, INSPIRED BY THE ESOTERIC PYRAMIDAL SHAPED SCULPTURE PRESENT IN SOME ITALIAN PIAZZAS, MORE NOTABLY PIAZZA SAVOIA IN TURIN
  • 11. FINISHES AND BYPRODUCTS - Must be edible! - The progression of flavour - Dried, poached, candied, pickled
  • 12. GIRO DITALIA Shaken & Served in small Highball or Coupe, top Peroni or Tonic water Technique: Kaffir leaf chocolate Gnocco Candito / wheel pasta AN APERITIF DRINK THAT INTERTWINES FLAVOUR PROFILES FROM THE WHOLE PENISOLA ITALICA: SAVOIA AMERICANO FROM TURIN, MENTA ROMANA FROM LAZIO AND CALABRIAN BERGAMOT Italicus Rosolio di Bergamotto Savoia Americano Rosso Pennyroyal Citric Cordial Peroni or Tonic Water