That the fermented have become overwhelmingly fashionable we had already noticed it in recent times in many kitchens. On the one hand we look to the East (to Korea in particular), on the other it reflects on the fact that, between beer and wine, fermentation has been part of human history since the dawn. Having said that, a turmoil bar we have not seen it yet, at least in Rome, and this is what Leonardo Di Vincenzo, Paolo Bertani, respectively patron and general manager of Birra del Borgo, thought, who together with the bad boys of Jerry Thomas gave birth to Latta.

The local

The name is borrowed from the containers in which the fermented are put to rest, but also from the cans in which the drinks for retail sale will soon be stored. As a container, the spaces of the former Biondi Mills, with a wonderful barrel vault that characterizes the rooms, with as many as 250 square meters, designed by the architectural firm B15A and designed as an American 1950s soda bar, with an overwhelmingly industrial look, albeit softened by the feminine touch of the plants, given by the Angelini sisters of the Doppio Tratto studio.

At the entrance, at the bottom, the counter dominates where you can see the thorns that dispense fermented customers, blends, cider, beer, natural wines. But the laboratory is the true soul of the project, because it is here that we will work on fermentation. But "within the limits of Italian law, which is very restrictive", comments Alessandro Procoli of Jerry Thomas. The goal for everyone is to deepen the knowledge obtained in years of experimentation, studying the results, each for its own field. For the beer, cider and wine field there is Leonardo Di Vincenzo, who recently added to Birra del Borgo's experience the new adventure in the winemaking sector, in the Apulian estate Masseria La Cattiva, in that of Sammichele di Bari. the cocktail field Alessandro Procoli and the others from Jerry who promise to recreate the sensations of classic cocktails through fermentations. On the other hand, they are masters of Twist on classic, on which they also wrote a book, and with this experiment they want to go further.

The inventions

"There will be six raw materials used to obtain a sugar source: brown sugar, rice, agave syrup, apples or fruit, honey and cereal malt," they explain. «The combination of these raw materials together or the selection of only one will be the basis on which to build our drink. To obtain the flavorings we will use herbs and spices that are found in gin, bitters, vermouth or otherwise used in mixing .

Obviously also in the food proposal there will be a wide use of fermentations. The menu was entrusted to Marco Moroni who studied a simple and complex map at the same time. Simple in use, because it is mostly sandwiches, tacos, sandwiches; but complex in its processing, because long fillings, marinades and, precisely, fermentations are found in the fillings.

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