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Summer drinks according to Paolo Pellegrino

Paolo Pellegrino is the sommelier of the restaurant Mosaico of the Grand Hotel Terme Manzi in Ischia of the chef Nino di Costanzo. Tips for summer drinks.
Paolo Pellegrino is the sommelier of the restaurant Mosaico of the Grand Hotel Terme Manzi in Ischia of the chef Nino di Costanzo. Tips for summer drinks. Here are five summer drinks recommended by Paolo Pellegrino: from a Pinot Noir Brut Rosé Antaeus Oltrepò Pavese (produced with the old method Martinotti, remains one year on the lees giving it a very fresh, very pleasant taste on the palate with good persistence; the perlage is very fine and elegant and fragrances go the memory to the berries and citrus fruits until you reach a small hint of candy). Info: www.anteovini.it - Gold Ale Beer Il Chiostro (made by Simone Della Porta in Nocera Inferiore (SA) is a hybrid because it is fermented with yeast called lager that are not used to their temperatures, but rather to the temperatures typical of high fermentation). Info: www.ilchiostro.net - Gabriele Limoncello of Vico Equense (from a craft company on the amazing Amalfi Coast, is a liquor from non-excessive use of alcohol and obtained by cold infusion of lemon rind only of Sorrento, available in size 500 ml ). Info: www.gabrieleitalia.com - Centrifuge of fennel, mango and lemongrass (fennel gives freshness, the mango flavor and the lemongrass ends the complexity with a nice sour and exotic note; good and healthy, having the properties of the individual ingredients). Original recipe from the sommelier Paolo Pellegrino - Plose Water (form Bressanone, fizzy or still, is a water directly from the South Tyrolean Dolomites; its pH of 6.6 is identical to the human intracellular space and thus is ideal to prevent cell aging; it is one of the most lighter water in the world). Info: www.acquaplose.it

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