Veneto surprise

On our first study trip last week, I looked forward to learning about the valpolicella, radicchio, grappa and cheese making that are typical to the Veneto region.  These study trips are intended to immerse us in a region through visits to various producers, distilleries, agencies etc. to learn about products and processes within their environmental,… Continue reading Veneto surprise

The art of Bourgeoisie boozing

Mixology today is a master craft of cocktail creation, no matter the liquor or location, your beverage of choice has the power to elevate an entire experience. Restaurants and bars of all backgrounds host menus dedicated to drinks that transport you on a trip in taste — saketinis, jalepeno infused margaritas, and blood orange cosmopolitans are the simplest of examples.

Coming from New York City, where speakeasy’s and mixology bars literally ‘hide’ on every corner, I was curious if Europe, specifically Italy, would have the same talent feeding this posh addiction to creative libations. Perhaps I would find a suspender-clad-mustached -bohemian-bon vivant like the ones so stereotypical of New York – regardless of hipster accessories, some talent who had earned the trust of those who imbibe.

Upon arrival in Bra, we quickly learned of a local that opens sporadically, the bar fittingly named speak.easy. There, fellow students craft weekly cocktails to suit the weather, occasion, or simply using local ingredients that are seasonally available. At speak.easy we tried hot-toddies and gin infusions with elderflower, our new classmates always offering to make anything they had on hand in true bartender form. As our mixology professor pointed out to us: a sommelier explains, a chef creates, but a bartender encompasses the both of best to create something entirely new and perfect.

I myself have always had an interest in the classic cocktail – nothing overly sweet or complicated, but maybe an extra-dry martini or a bourbon old fashioned.  One basic element that most of us don’t understand until post-college, is that the quality of a cocktail components is directly related to the final product – meaning the ingredients that go into it are, like anything, what make it good or bad.  On that note, your perception of quality is what may elevate your appreciation for certain ingredients.

On my recent trip to Amsterdam, I was introduced to what I would call the Ward iii of Amsterdam, a bar called Vesper Bar in the Jordaan district. The ambiance of Vesper reminded me distinctly of TriBeCa’s Ward iii, the menu even hosting rules and the “luck of the draw” option.  Both bars have extensive menus which allow for the option of a bespoke cocktail, giving the bartender freedom to create whatever he/she desires, as well as a list of respectful etiquette by which patrons are expected to comply.

As bars, restaurants and nightclubs increasingly adopt detailed menus, the boundaries of traditional mixology are being tested by cocktail competitions and molecular mixology. The interest in this is evident in the tastings and tours that are so commonly offered by brands and distilleries, even bars and restaurants. Without a doubt, beer, wine and liquor play as much a role in gastronomy as food, so perhaps with a special meal or on your next visit to a new city, seek out a twist on a traditional favorite!

My favorite mixologist, Cocktail Maestro Salvatore Calabrese: https://twitter.com/CocktailMaestro

To Do

“Find a passion and pursue it. Fall in love. Dream big. Drink wine, eat great food and spend quality time with good friends. Laugh everyday. Believe in magic. Tell stories. Seize opportunities. Love with all your heart. Spend time with family. Forgive. Smile. Be grateful. Trust in yourself. Be thankful. Be nice to everyone. And… Continue reading To Do

From wine what wonderful friendship springs

“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. Wine is art. It’s culture. It’s the essence of civilization and the art of living…” — Robert Mondavi Once we started up the winding driveway, frosty grapevines and clearly defined plots of land suddenly surrounded us. With the… Continue reading From wine what wonderful friendship springs

A very Christmas kick-off

“In literature and in life we ultimately pursue, not conclusions, but beginnings.” – Sam Tanenhaus Three weeks in, and what a beginning it has been! Italy has welcomed me with open arms — and strange outlets that don’t charge devices properly, a washing machine that traps my clothes for hours at a time, and hours… Continue reading A very Christmas kick-off

A weekly indulgence…

Cioccolata Calda (chi-o-co-la-ta call-da) is vaguely comparable to the drinking chocolate served with churros in Spain or, the rich indulgences in Switzerland. Unlike anything I have ever had before, this of thick, creamy, liquid velvet is absolutely intoxicating! Lucky for us, Caffè Converso, famous for their Cioccolata Calda con Panna (with whip), is just at… Continue reading A weekly indulgence…

A new kind of Sunday funday

No, this is not class. This informal gathering of UNISG students, teaching one another how to make handmade pasta, was organized outside of the university curriculum. Although our program is not culinary in any capacity, in a University town full of gastronomes from all over the globe, it is clear that we will all be… Continue reading A new kind of Sunday funday

Class with Carlo Petrini

“According to the Food Agriculture Organization (FAO) the world produces enough food to sustain twelve billion people. There are seven billion people on this earth. And one billion are starving. A quick calculation makes clear that fifty-percent of that food is wasted.” “Only two things in life are truly essential to the continuity of human… Continue reading Class with Carlo Petrini

sweet.sour.bitter.salty.umami.

Yesterday we had our final class on the Molecular Basis of Taste, exploring everything from what influences our food preferences to the chemesthetics of smell and taste. Professor Morini made a big impression with her stance on the importance of taste education. She stressed the value of exploring a variety of flavors, noting that you… Continue reading sweet.sour.bitter.salty.umami.

CSA Italia style

Community-supported Agriculture (CSA) is a locally-based alternative to supermarket food distribution, a phenomenon that has taken off tremendously throughout the United States. Here in Bra, GAS La Credenza is a collaboration between the student Slow Food chapter at UNISG and the Piedi per Terra Association, providing students from the university, as well as residents of… Continue reading CSA Italia style