A masterclass exploring Roman fried food as a gastronomic code and aperitivo as a contemporary ritual. The tasting includes the 180gr Roma's Ciambella alla Cacciatora, reinterpreted in a modern way, paired with a twist on the AperTass based on bitter and citron soda. A comparison between cuisine and beverage to delve into technique, tradition, and new interpretations of the Italian aperitivo, with Jacopo Mercuro and Ciro Fontanesi.
Organized by: ALMA - THE INTERNATIONAL SCHOOL OF ITALIAN CUISINE
17 gennaio
, 15:00 - 15:45
Language
italiano
Category
Pizza
Type
Talks
Speaker
Jacopo Mercuro
Pizzaiolo and entrepreneur
Ciro Fontanesi
Docente ALMA e Wine & Spirits Expert
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