On Monday, April 10, RG had the privilege of hosting barlady Cinzia Ferro, owner of the cocktail bar Estremadura café in Verbania, who used Fabbri 1905 products.
Cinzia has been collaborating for years with this historic Italian brand that makes solutions such as Arie and Velluti, to make precisely these compounds, but also the ingredients useful to facilitate the process of making molecular spheres. However, it should not be believed that Fabbri is limited to this: syrups such as Violetta, Bergamotto, Falernum (!) but also the Marendry liqueur (old recipe but new production) are only a small part of all those products that the company has dedicated to the world of bars, chefs and pastry.
In the afternoon of training and knowledge proposed in RG, Cinzia made as many as 6 drinks with as many side pairings for a signature food pairing.
Beginning with the appetizer and ending with dessert, Cinzia took us on a journey of discovery in which the most surprising flavors were confronted with the alcohol balance of the drinks, partly created by the barlady, who revealed their tricks and dosages, and partly extrapolated from Fabbri cookbooks.
At the end of the meeting Cinzia stayed to show the students how to make small pearls of alcoholic caviar and have them taste alcoholic cocktails she had previously made.
Once again it was proven that when a professional and an established company put their skills together only great results always result.
Follow us, our educational afternoons do not end here ;-)
