Slow Food has dedicated space to the world of mixology cocktails for many years now.
Just as we support food culture, in fact, we’d be remiss not to support also good drinking culture, that by its very nature is inseparable from a mindful, healthy approach to drinking alcoholic beverages.
So the world of mixology returns again this year to Terra Madre. It will take place at the Cocktail Bar, curated by cocktail masters as part of the Slow Wine Coalition Enoteca at Parco Dora. We’ve also got three upcoming Taste Workshops about cocktails in this brief guide.
September 23, 5.30 p.m. – Zero Waste Cocktails – Parco Dora, Wine Room
Regenerating, in the hopes of giving new life to the waste that comes from mixing cocktails, is the project taken on by Giacomo Giannotti of Paradiso Cocktail Bar in Barcelona, 3rd place in the list of the World’s 50 Best Bars. Thanks to the research done together in specialized workshops all the discarded products are transformed at the bar, for example, becoming the drink coasters of the establishment. We’ll get to know the Zero Waste cocktails project, all while experimenting some of their offerings.
September 24, 4 p.m.– Cocktails and Guatemalan Chocolate – Parco Dora, Sala UniCredit 2
A group of cacao artisans are coming from Quetzaltenango, Guatemala to Turin to let us discover their precious cacao, imported directly from the zona of Peten, a great plain traversed by rivers and covered by a big tropical forest. Limoncello truffles, milk and dark chocolate, and praline will be the sweet protagonists in this workshop. The barman Elton Zegiraj, founder of LeGar Unplugged Mixology, will show us some unusual cocktail pairings, as well as chocolate designed to enhance the flavor of the other ingredients, while still respecting the shared values of sustainability, creativity, and craftsmanship.
September 26, 4.30 p.m. – Renaissance Cocktails – Parco Dora, Wine Room
Can a bar contribute to the regeneration of a territory? We’ll try to answer this question while sharing some incredible experiences from challenging places, and while tasting their cocktails. We’ll start with Cinquanta – Spirito Italiano, a project by Alfonso Califano (ex-manager of Dandelyan in London, that has the first-place spot on the list of The World’s 50 Best Bars). The bar opened its doors at the height of the pandemic in Pagani (Salerno), offering chef-made meals, fine wines, and an inspired drink list. Then there is Plamb (acronym of the Italian words for grapefruit, lemon, orange, mandarin, and bergamot). It’s a Calabrian liqueur made by infusing the peels of the five citrus fruits that make up the name, grown just a few kilometers from San Luca (Reggio Calabria). Sampling this particular drink list, we’ll understand how even cocktails can contribute to the revival of communities.
Have you picked out your cocktail? It will be ready for at Terra Madre by participating in one of our Taste Workshops or choosing from the menu proposed by the Cocktail Masters at our Cocktail Bar.
The Editors, email@example.com