Tag: born

In Rome Latta was born, the new Italian temple of the fermented – Italian Cuisine

In the spaces of the former Biondi Mills in the Ostiense district, the new adventure that focuses entirely on fermentation, born from an idea by Leonardo Di Vincenzo and Paolo Bertani of Birra del Borgo and the boys of Jerry Thomas

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.

The first co-working dedicated to mixology is born – Italian Cuisine

It's called Nonsolococktails and has opened in Milan, a new space dedicated to bartenders, to study, work, experiment, collaborate, but above all share the pleasure of a drink

A coworking is a place, a shared office where, in addition to renting a desk and all the related services, it becomes a network, it knows people, it creates relationships. There are several in Milan, but this is the last born and is dedicated to those who have a special passion for cocktails and spirits.

It is called Nonsolococktails La Scuola and is the first co-working space dedicated to mixology and designed for professionals and enthusiasts who want to discover this world in all its facets, thanks to the possibility of following training courses with the most interesting names of Italian and international bartending and work in a dedicated space where to find all the instrumentation necessary to experiment with new recipes and preparations.

The project was conceived by Alessandro Melis and Diego Travaglio of Indrinkable together with Mattia Pastori and his consulting company Nonsolococktails specialized in the beverage sector, they designed a concept capable of combining study, work, experimentation and events, with the aim of allowing the personal growth of each professional and at the same time creating the opportunity to network. In Milan, city breeding ground for new trends and aperitif capital. «The idea of co-working was born little by little, combining what accumulated with us and areas of work in which we were already mutually engaged as the organization of masterclasses and courses for bartenders or enthusiasts, as well as observing the current needs of professionals who increasingly need to have a physical place to experiment with new mixes and preparations says Mattia Pastori. "What we offer here is this: a place to find the equipment needed to work, a space to meet Colleagues with which to create synergies, a training school to grow thanks to masterclass with international gurus and professional consultants ".

Coworking will be open every day of the week and usable through the subscription of a monthly or annual co-working membership card which will give access to all the spaces, offices, laboratory with related equipment, library and also the possibility to take advantage of the advice of professionals in the sector. Nonsolococktails The School also presents a rich calendar of courses taught by high-level teachers such as the Nottingham Forest team and Giorgio Chiarello, bartender flair champion. The educational program includes courses for Classic or Modern Bartender and Latte Art professionals, Share Experience Masterclasses with Italian professionals and international gurus, and Dynamic Aperitifs aimed at enthusiasts of the sector, which will take place on multiple issues and will involve them personally. in the preparation of the drink.

In a disused factory the District of Taste of Brianza is born – Italian Cuisine

An abandoned textile production becomes a gastronomic attraction. It is the story of the former Formenti factory in Carate Brianza and of the newborn District of Taste

In Piazza Risorgimento, a Carate Brianza, in the industrial buildings of theformer Formenti factory, once occupied by the production of weaving machines, over the years various activities have spontaneously established themselves which have given new life to these characteristic spaces, all activities – in one case – from food. From this randomness, last June, a reasoned project of collaboration and sharing was developed, the Taste District.

Craftsmen of taste

Overcoming the existing gates of the former factory they meet beforeOsteria il Bardo, then roasting Caffè del Borgo, then the Bar Brig and the Menaresta craft brewery. A little further on is another craft brewery, Gaia Beer, the production of chocolate and fruit juices of Marco Colzani, the hamburgeria Mystic Burger, finally the didactic pastry The Good of In-Presa and the educational restaurant Saporinmente of the Don Carlo Gnocchi Hotel Institute.

District and synergies

With the Taste District, the will of these activities is to create a point of reference and aggregation where to organize activities and events, as well as to activate one exchange of synergies between producers and restaurateurs. This is how the Gaia brewery started producing a special beer designed and created by Don Gnocchi's students; that the Saporinmente restaurant has begun to serve its guests the coffee produced by the Caffè del Borgo roasting plant; that the desserts of the Il Buono di In-Presa educational pastry are accompanied by Marco Colzani's juices; while Mystic Burger hamburgers can be tasted with Menaresta beer. And this is only the beginning!

Gordon Ramsay Recipes