THE ALBA WHITE TRUFFLE “MAKES THE COCKTAIL”

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THE ALBA WHITE TRUFFLE “MAKES THE COCKTAIL”

From London to Milan, the first official recipes, thanks to the project developed with Giulio Cocchi

The Alba White Truffle is one of the undisputed stars of the Piedmont autumn: the most intriguing and fascinating ingredient of this season's tables has now conquered chefs from all over the world and today encounters another important category, the bartenders, thanks to the project of the National Alba White Truffle Fair in collaboration with Giulio Cocchi. The aim of the initiative is to marry the tastes of flavored wines, in particular Vermouth di Torino, with the unmistakable flavor of Tuber magnatum Pico through recipes officially recognized by Ente Fiera and Cocchi.

The project ideally combines two Piedmont cities: Alba, the international capital of the White Truffle, and Turin, the capital of Vermouth, passing through Asti and Barolo. Two products of absolute excellence, the Vermouth di Torino and the Alba White Truffle, combined in a refined cocktail created by barman Maxim Schulte, 11th and last Head Bartender of the Savoy’s American Bar in London, and currently at the helm of the Cocktail Bar at the Kol Restaurant in Marylebone. Thus was born, in the capital of the United Kingdom, the recipe of Alba - Turin, a cocktail where the Historic Vermouth di Torino, infused with the Alba White Truffle, joins the Barolo Chinato Cocchi, which is born just like the Truffle at the heart of the Langhe, and the London Dry Gin for a result with rich, enveloping and intoxicating aromas and flavors. It is a deliberately minimalist recipe, but highly effective and replicable in any restaurant that has the four required original ingredients, with the certainty of obtaining an excellent, high-level seasonal cocktail.

Meanwhile in Milan, Guglielmo Miriello, bar manager of Ceresio 7, replies by proposing Italian Gentleman, a complex cocktail with a harmonious, soft, robust profile, in which the slightly bitter notes of gentianella flowers (present in the Cocchi Americano) and cinchona bark (in Barolo Chinato) astutely intertwined with those of the truffle shaved on the spot.

Thus, once again, the versatility of both the Truffle and the Piedmont aromatized wines of Cocchi is confirmed, also perfect in the combination with non-canonical ingredients: new ideas for creating new cocktails and new proposals for "gastronomic" cocktails in the name of creativity and of Piedmont.

At this link you can find the videos for making the recipes: https://bit.ly/34XeIQZ

Those who want to try their hand at the challenge of using the Alba White Truffle as an ingredient in a precious and exclusive drink, can send their recipe complete with high resolution photos and / or video to news@cocchi.com and info@fieradeltartufo.org: the best proposals will be published on Giulio Cocchi’s social media and those of the International Alba White Truffle Fair.

THE RECIPES

ALBA - TURIN

by Maxim Schulte

50 ml Storico Vermouth di Torino Cocchi infused with shavings of Alba White Truffle for 32 hours

20 ml Barolo Chinato Cocchi

10 ml London Dry Gin

Shake and serve on ice.

Decorate with shavings of Alba White Truffle

ITALIAN GENTLEMAN

by Guglielmo Miriello

15 ml Dalmore 12 y old whiskey flavored with Piedmont lard (fat wash)

15 ml Hennessy XO

25 ml Americano Cocchi

10 ml Barolo Chinato Cocchi

3 ml of chocolate bitters

4 grams of shavings of Alba white truffle

Preparation: Gently heat 30 g of Piedmont lard to around 60 ° C. Pour 300 ml of Dalmore whiskey into an airtight container and add the melted fat of the lard, shake and place in the blast chiller at -20 ° C. Wait until the fat freezes. Filter the whiskey using a fine mesh strainer, taking care to remove all impurities and place it in a bottle. Pour all the ingredients into a mixing-glass, add ice and mix for about 15 seconds to allow the cocktail to cool and dilute. Pour the contents into a 150ml serving bottle and smoke with cherry wood. Prepare the serving glass, pour and shave about 4 grams of Alba White Truffle as a precious garnish on the rocks.

The International Alba White Truffle Fair turns 90 and goes digital

The International Alba White Truffle Fair is one of the main showcases of high gastronomy and Italian excellence. The heart of the Fair, in the autumn months, is the World Market of the Alba White Truffle, an ideal place to appreciate and buy truffles from the Langhe, Monferrato and Roero areas.

Inside the Truffle Market, the Alba Truffle Show is set up every year: the Cooking Show space with the great chefs, the Sensory Analysis of the Truffle, the Wine Tasting Experience, twinning with territories of food and wine excellence and "weddings of taste ” in the hills of Langhe, Monferrato and Roero together with guests, meetings and debates.

From this year, to expand the offer of the Fair, which is celebrating its 90th edition, there are also digital experiences: from November 6th, in fact, you will be able to meet the Alba White Truffle and our territory’s prestigious wines online, through the digital showcase of Piedmont excellence that was launched with the Truffle Hub, at the Castello di Roddi.

Through the Alba Digital Truffle Lab, the Truffle Judges of the National Center for Truffle Studies will accompany participants in the discovery of the most prized mushroom in the world. The format will be enriched by data on the research method, the organoleptic bases for the quality of the Alba White Truffle. Those who purchase the experience online will receive a box containing typical local products and a pair of American placemats made by Frette.

For wine lovers, and thanks to the partnership with Microsoft Italia through the Teams platform, it will also be possible to take part in the Langhe Digital Wine Lab, which will offer guided digital tastings to discover the great Piedmont wines, in collaboration with the Consorzio di Tutela Barolo Barbaresco Alba Langhe and Dogliani and Consorzio Alta Langa DOCG. A rich calendar of events - through which you will discover the organoleptic characterization of the various types of wine, the tasting and pairing of wines with food - will allow participants to experience the emotions that only great wines can give, under the expert guidance of sommelier from AIS Piemonte. For the service - available throughout Italy, Europe and on the East Coast of the United States – all you have to do is  sign up a few days in advance, register and wait for the tasting kit to arrive.

For all information on how to participate online at the Fair's events and for reservations, https://www.fieradeltartufo.org/truffle-hub/alba-digital-truffle-lab/ and https://www.fieradeltartufo.org/truffle-hub/langhe-digital-wine-lab/.

Giulio Cocchi: since 1891, 100% Piedmont Vermouth and bubbles

Giulio Cocchi was a young and creative pastry chef from Florence who, at the end of the 19th century while traveling by train to Turin, got off in Asti to report the theft of his suitcase. According to the family history, Giulio fell in love with the daughter of the owner of one of the bars overlooking the central Piazza Alfieri; it seems that his love was reciprocated, in fact so much that they got married and even today that bar is known as “Il Cocchi”, a point of reference for the people of Asti.

Giulio Cocchi's idea, exceptional for the time, was to open authorized retail outlets where his products could be tasted. In 1913 there were already seven Cocchi tasting branches in Piedmont, which soon became 12.

Fascinated by the Piedmont food and wine tradition, Giulio Cocchi discovered in Asti the capital of Moscato and a widespread tendency to aromatize wines with herbs and spices. He established his business there in 1891, specializing in the creation of flavored and sparkling wines, such as Asti DOCG at that time made with the traditional classic method, now used for Alta Langa DOCG.

In particular, Giulio Cocchi created original recipes for Barolo Chinato as early as 1891, different types of vermouth and the American Aperitif, achieving success and fame in a short time.

Since 1978 Giulio Cocchi has been owned by the Bava family, a producer of wines in Monferrato and Langa, which has modernized the company by laying the foundations for what has once again become a cult brand in the world; with the Bava, Cocchi production focused on grapes and its derivatives, abandoning distillation.

Among the results of the last 40 years, the rescue of Barolo Chinato from oblivion and the relaunch of Vermouth di Torino: Cocchi's Storico Vermouth di Torino was in fact the driving force behind the international rebirth of the "di Torino" appellation among high-end vermouths.

There is also a strong focus on the world of quality sparkling wines, both with the Italian method and the traditional classic method, and the commitment to the creation and valorization of the Alta Langa DOCG, of which Cocchi has always been one of the most committed champions.

To define the Cocchi style are the elegance and authenticity, the quality of the wine and ingredients, the centuries-old technical experience and a passion and creativity that have never failed over the years.

Today Cocchi is present in 70 markets around the world: in wine bars, haute cuisine and the best cocktail bars on the five continents.
www.cocchi.it Facebook: giuliococchi Instagram: giuliococchi

Caricato il 05/11/2020

Organizzazione

Fiera del tartufo

Eventi

Fiera Internazionale del Tartufo Bianco d'Alba

Immagini

Settori