“In 2014, Atlanta, Georgia, I used to have dinner with pumping cakes, grilled meat, oysters and good drinks like aromatic gin tonic or cocktails with Bourbon (whiskey) and spices.”
Four years later “Identità Golose” in Milan introduced, during the three days of the fair, different mixology and food pairing’s lessons: “Identità di cocktail”.
In fact, not only pro-American people or “hipsters” loves having lunch or dinner with a good spirit, but by now the food pairing is increasing in Italy with dedicate restaurants in the main cities.
Between innovative mixing’ s techniques and unusual smells and spices, Moreno Cedroni, owner and chef of “Madonnina del Pescatore” in Senigallia, with Dom Costa, barman of the “Liquid cocktail bar” of Alassio, created some recipes specially studied to complement each other with complementary drinks.
In this way they raised awareness of the food and drink ’s match.
But Dom Costa said that the drink must be shaped on the recipe’s composition to create a right effect of awakening of the palate.
“La ruota di Moreno” is been a travel across the world.
He’s the fish’s king, Dom Costa is the liquid cuisine’s king.
The Dom’s “Sicilian Lemonade”, with South America’s flavors, was composed to:
5cl of tequila
1cl of Agave’s syrup
fresh lime
Has been accompanied by:
Ricciola, lemongrass, leek, lime juice, viola and crunchy amaranth.
Margarita’s sorbet
The “Sake”, made by:
5cl sake
5cl lemon juice
ginger beer
Cardamom’s essence in the air
has been accompanied by:
Red tuna with almonds
Sake’s sorbet
By Giulia Gattiglia
