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Cividât Mule
News, recipes 6 December 2023 0Comments

Cividât Mule

Realized in collaboration with Fucina del Bere CIVIDÂT MULE INGREDIENTS: 1¼ Storica Nera 1¼ Trittico Noten Lemon Garda Juice Ginger Beer GARNISH: Walnut METHOD: Cool the mug with ice. Pour Storica Nera, Noten and Garda lemon juice into the chilled mug. Add ice, perform a stir with bar spoon and top with ginger beer. Stir gently and garnish with a…
Friulano
News, recipes 31 October 2023 0Comments

Friulano

FRIULANO Realized in collaboration with Fucina del Bere INGREDIENTS: 1¼ Trittico Botanic Bitter 1¼ Trittico 1898 Vermut Ros Ginger soda Add to taste: Lemon zest METHOD: Chill the old fashioned glass with ice. Pour Botanic bitter and 1898 Vermut Ros into the chilled bichiere. Add ice and perform a stir with the bar spoon. Finish by pouring ginger ale and…
MILLE-FEUILLE GRAPPA AND ARTICHOKES
News, recipes&food, recipes&food 31 October 2023 0Comments

MILLE-FEUILLE GRAPPA AND ARTICHOKES

Course: main Difficulty: medium Serves: 4 Time: 30' prep. 25' cooking INGREDIENTS Chopped rosemary to taste. 4 spoons of Storica Bianca 200 gr of flour 5 artichokes half lemon 4 potatoes 120 g of smoked scamorza cheese 2 cloves of garlic Olive oil q.b. Salt q.b. PREPARAZIONEStep 1 Mix flour with rosemary, a pinch of salt, Storica Bianca and a little warm water…
PUMPKIN PUNCH
News, recipes 13 October 2023 0Comments

PUMPKIN PUNCH

PUMPKIN PUNCH Realized in collaboration with Riccardo Sironi INGREDIENTS: 200 ml Storica Futura 36 120 ml Pumpkin smask For pumpkin purée, steam chopped pumpkin; when fully cooked, blend with blender (add a small amount of water if necessary) 60 ml maple syrup 60 lemon juice 250 ml water Add to taste: orange zests Cloves Cinnamon stick Star anise Garnish with…
L’EAU AU CHOCOLAT
News, recipes 3 October 2023 0Comments

L’EAU AU CHOCOLAT

L'EAU AU CHOCOLAT Realized in collaboration with Riccardo Sironi INGREDIENTS: 60 ml Storica Barrique 5 ml Shades of Orange 15 ml Cocoa bean syrup (Make a cocoa bean decoction with sugar twice the weight of the infusion) GARNISH: Serve with chocolate chips (optional orange zest) METHOD: Combine all ingredients directly in a glass filled with ice, stir gently until the…
Nut Cake
News, recipes&food 31 August 2023 0Comments

Nut Cake

Course: dessert Difficulty: easy Serves: 4 Time: 15' prep. 30' cooking INGREDIENTS 300 g nuts 200 g dried amaretti biscuits 200 g sugar 110 ml Noten 100 g butter 100 g dark chocolate 6 eggs 1 vanillin sachet Powdered sugar to taste METHODStep 1 Blend the macaroons, walnuts and chopped dark chocolate in a blender until smooth. Transfer into a…
Vecchia maniera
recipes, News, recipes 31 August 2023 0Comments

Vecchia maniera

VECCHIA MANIERA Realized in collaboration with Fucina del Bere INGREDIENTS: 1½ oz Storica Riserva drops of Storica Amaro ½ Chestnut honey GARNISH: Lemon Zest METHOD: Chill the old fashioned glass with ice. Pour the chestnut honey, drops of Storica Amaro into the chilled glass and stir gently with the bar spoon. Pour in Storica Riserva, add ice and stir with the…
Cividât Spring
News, recipes 25 July 2023 0Comments

Cividât Spring

CIVIDÂT SPRING Cividât is perfect enjoyed au naturel or chilled. It also lends itself very well to being mixed even with the best known tonics. INGREDIENTS 40ml GEOMETRIE Cividât Gin 20ml triple sec Smashed cucumber slice Smashed strawberry 20ml fresh lemon juice 5ml eggwhite Ice cubes to taste GARNISH Strawberry pieces METHOD Add all ingredients to a shaker and shake…
Furlan Gimlet
News, recipes, recipes 18 July 2023 0Comments

Furlan Gimlet

Realized in collaboration with Fucina Del Bere INGREDIENTS 2 oz GEOMETRIE Cividât gin 1 oz Lemon and wild fennel cordial Dehydrated and caramelised wild fennel for garnish GARNISH Dried sage METHOD Chill the cup. Pour into a shaker Cividât gin, the cordial, add ice and shake. Pour into the small glass and garnish with dehydrated and caramelised wild fennel.