Course: dessert Difficulty: easy Serves: 4 Time: 15' prep. 30' cooking INGREDIENTS 300 g nuts 200 g dried amaretti biscuits 200 g sugar 110 ml Noten 100 g butter 100 g dark chocolate 6 eggs 1 vanillin sachet Powdered sugar to taste METHODStep 1 Blend the macaroons, walnuts and chopped dark chocolate in a blender until smooth. Transfer into a…
COLLINE DI BASILICO Realized in collaboration with Fucina del Bere INGREDIENTS 2 oz Storica Verde 1 oz Lemon Garda juice ½ oz Sugar syrup Top Citronade GARNISH Cedar zest and sprig of basil GLASS Collins METHOD Cool the glass with plenty of ice, pour the Garda lemon juice, sugar syrup and Storica Verde into the cooled glass. Add ice and…
CANCHANCHARA 2.0 Realized in collaboration with Riccardo Sironi INGREDIENTS 1 oz Storica Verde 1 oz Pineapple rum 1 oz Lime 1 oz Honey GARNISH Sprig of basil GLASS Low Tumbler METHOD Cool the Tumbler. In a shaker with ice, pour pineapple-infused rum, Storica Verde, freshly squeezed lime juice and honey. Shake well, then pour the mixture into the Tumbler using…