WINE AND GASSOSA
Let’s go back to 1910 in the town of Folignano, in the tavern managed by Grandpa Enrico just under his house. Here, people used to drink the oldest and most famous cocktail of the Italian tradition: wine and gassosa (lemon-flavored carbonated soft drink), served cold.
So, we can say that the concept of a cocktail is part of our history. This is why we gave so much importance to this drink.
There is a long-standing debate about the right proportions of wine to add to a bottle of gassosa: a quarter, half a liter or three quarters. There is extensive literature about it.
However, we believe that the doses of this cocktail, just as with the Gin Tonic, can be adjusted according to the consumer’s taste. So we prefer not to indicate the right doses or impose pre-packaged products. What is fundamental is to use the right ingredients. You can choose the wine, but the gassosa has always been the same for a hundred year, and it’s not Sprite.
Cocktail are classified according to the time of the day.
Cocktails served as aperitifs before dinner, usually with snacks. They work up the appetite thanks to their ingredients. They have a slightly sour taste, with a few exceptions.
Cocktails served after dinner, on a full stomach. They have a quite sweet aftertaste.
These cocktail are perfect for any time of the day, as they contain sweeteners and have low alcohol content.
Cocktails made by the best bartenders, among which:
MARCO POMPILI – bartender
“Listen to the ice falling into the glass, look at the color of the liquid, smell the perfume of the ingredients, touch the iced glass, drink and enjoy the taste. My job is to arouse emotions, my main ingredient is the smile and my secret ingredient is balance“
Marco was born in a small town on the Adriatic coast. He attended a catering college in San Benedetto del Tronto, where he graduated.
Then, Marco started to work his way up behind the counter during the summer season, making the first steps as a bartender. He boosted his career as a barman in hotel bars and cocktail bars.
Now, he is a member of AIBES, the Italian association of bartenders. He graduated as a “bar manager” in the Planet One school in Milan and today he is the head barman in the Caffè Meletti bar in Ascoli Piceno.
