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From London to Milan, the first official recipes
White Alba Truffles are among the undisputed protagonists of autumn in Piedmont: the most intriguing and fascinating ingredient of fall dining has long conquered the world’s chefs, and now it has been adopted by a new category: mixologists, thanks to the project sponsored by the Ente Fiera Nazionale del Tartufo Bianco d’Alba in collaboration with Giulio Cocchi. The initiative’s goal is to promote a connubium between the taste of aromatized wines, particularly Vermouth di Torino, and the inimitable flavor of the Tuber magnatum Pico, through recipes officially recognized by the Ente Fiera and Cocchi.
The project figuratively unites two Piedmont cities: Alba, the world’s capital of White Truffles, and Turin, birthplace of Vermouth, in a line passing through Asti and Barolo.
Two products of unquestioned excellence, Vermouth di Torino and White Alba Truffles, blended in a refined cocktail created by Maxim Schulte, 11th and last Head Bartender of the American Bar at the Savoy in London and currently in charge of the Cocktail Bar at the Kol Restaurant in Marylebone. And so, in the capital of the United Kingdom, the recipe of Alba – Torino first saw the light: a cocktail in which the legendary Storico Vermouth di Torino, infused with White Alba Truffles, is blended with Cocchi’s Barolo Chinato, which, like the truffle, hails from the very heart of the Langhe, and London Dry Gin, creating an aromatic highball with a rich, enveloping, inebriating flavor. It’s an intentionally minimalist recipe, yet very appealing, and can be easily mixed in restaurants that stock the four original ingredients called for. The payoff is an excellent, seasonal cocktail of high standing.
Meanwhile, in Milan, Guglielmo Miriello, the bar manager at Ceresio 7, was fascinated with the idea and proposes the Italian Gentleman, a complex cocktail with a harmonious, smooth and strong taste, with slightly bittersweet hints of dwarf gentian flowers (from the Cocchi Americano) and cinchona bark (from the Barolo Chinato), expertly joined with freshly shaved White Truffle.
Once more, the versatility of both Truffles and Cocchi’s Piedmontese aromatized wines is confirmed. Perfect in unusual pairings, inspiration for the creation of new cocktails and new “gastronomic” cocktails, showcasing Piedmont’s creativity.
Click on this link https://www.cocchi.it/en/tartufo-bianco-dalba-nei-cocktail-da-londra-a-milano-le-prime-ricette-ufficiali/ for the recipes
Those who wish to take up the challenge of using White Alba Truffles as an ingredient in a precious and exclusive drink may send in their recipe, complete with an HD photo and/or video to news@cocchi.com and info@fieradeltartufo.org: the best entries will be posted on Giulio Cocchi and the Fiera Internazionale del Tartufo Bianco d’Alba social channels.
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THE RECIPES
ALBA – TURIN
di Maxim Schulte
50 ml Cocchi Storico Vermouth di Torino infused with shaved White Alba Truffles for 32 hours
20 ml Cocchi Barolo Chinato
10 ml London Dry Gin
Shake and serve on ice.
Decorate with shavings of White Alba Truffles
ITALIAN GENTLEMAN
di Guglielmo Miriello
15 ml Dalmore 12 y old whisky aromatized with Piedmontese fatback (fat wash)
15 ml Hennessy XO
25 ml Cocchi Americano
10 ml Cocchi Barolo Chinato
3 ml chocolate bitters
4 grams of shaved White Asti Truffles
Preparation: Gently heat 30 g of Piedmontese lardo (cured fatback) at around 60° C. Pour 300 ml of Dalmore whisky in a tightly sealed container and add the melted lard, shake and place in a blast chiller at -20° C. Wait for the fat to freeze. Strain the whisky using a fine-mesh strainer, making sure to remove all the impurities, then pour into a bottle. Pour all the ingredients into a shaker, add ice and shake for about 15 seconds to dilute and cool the cocktail. Pour the contents into a 150 ml serving bottle and smoke with cherry wood. Prepare the serving glass, pour and shave about 4 grams of White Alba Truffles as a gala dressing on the rocks.
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The Fiera Internazionale del Tartufo Bianco d’Alba turns 90 and goes digital
The Fiera Internazionale del Tartufo Bianco d’Alba is one of the leading gastronomic showcases for Italian food excellence. The heart of the autumn Fair is the World White Alba Truffle Market, the best place to appreciate and purchase truffles from the Langhe, Monferrato and Roero. The Alba Truffle Show – the cooking show featuring renowned chefs – is held every year inside the Truffle Market, as well as the Sensorial Truffle Analyses, the Wine Tasting Experiences and more: twinnings with famous food & wine destinations, and “taste marriages” between the hills of the Langhe, Monferrato and Roero, along with guest speakers, debates and round tables.
Starting this year, to expand the Fiera’s offering, on the occasion of its 90th anniversary, it introduces the digital experiences: from 6 November, in fact, the experience that White Alba Truffles and the prestigious wines that our land offers visitors can be experienced online, on the digital showcase of Piedmontese food excellence, launched this year with the Truffle Hub, at the nearby Castle of Roddi.
Through the Alba Digital Truffle Lab, the Judges of the National Truffle Studies Center will introduce the world’s most coveted fungus to the participants. The format will be enriched by information on truffle hunting methods and the sensorial profile of the White Alba Truffle. Those who subscribe to the online experience will receive a basket of local specialties at home, as well as a pair of American-style place mats by Frette.
Wine lovers will also be able to take part in the Langhe Digital Wine Lab, offering guided digital tastings of great Piedmontese wines, in collaboration with the Consortium for the Promotion of Barolo Barbaresco Alba Langhe and Dogliani and the Consortium of Alta Langa DOCG, thanks to the partnership with Microsoft Italia and taking advantage of their Teams platform. A busy calendar of discovery events – featuring education on the sensory profiles of several varieties of wine, the tasting and how to pair wines with food – will allow participants to experience the emotions that only great wines can elicit, under the expert guidance of sommeliers from AIS Piemonte. To subscribe for the service – available throughout Italy, Europe and the East Coast of the United States, just register a few days in advance and wait for your tasting kit to arrive.
For all the information on how to participate in the Fiera’s events online and for reservations: https://www.fieradeltartufo.org/truffle-hub/alba-digital-truffle-lab/ and https://www.fieradeltartufo.org/truffle-hub/langhe-digital-wine-lab/, or check out the website: www.fieradeltartufo.org.
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GIULIO COCCHI: SINCE 1891, 100% PIEDMONTESE VERMOUTH AND SPUMANTE
Giulio Cocchi was a young, creative Florentine pastry cook when, at the end of the 1800s, during a train trip to Turin, he stopped over at Asti to report the theft of his luggage. Legend has it that Giulio fell head over heels for the daughter of the owner of one of the cafés located in nearby piazza Alfieri, in central Asti; apparently, the feeling was reciprocal, since they married and the café is still known as “Il Cocchi”, and is a point of reference for the citizens of Asti.
Giulio Cocchi’s idea, well ahead of its time, was to open authorized outlets where his products could be enjoyed. In 1913 there were already seven locations serving Cocchi products in Piedmont, and shortly afterwards their number grew to 12.
Fascinated by the Piedmontese tradition of wine and gastronomy, Giulio Cocchi discovered that Asti was the capital of Moscato, and that it was customary to aromatize wine with herbs and spices. In 1891 he established a business there, specializing in aromatized wines and spumante, like Asti DOCG, which back then was still produced using the traditional Metodo Classico, used today to make Alta Langa DOCG.
In particular, Giulio Cocchi invented original recipes for Barolo Chinato as early as in 1891, various types of vermouth and the Aperitivo Americano, which quickly brought him success and fame.
Since 1978, Giulio Cocchi has been owned by the Bava family, winemakers from Monferrato and Langhe, who modernized the company and laid the foundations for what has again become a cult brand around the world; the Bavas concentrated Cocchi’s production on grapes and their derivatives and stopped distilling.
Among the achievements of the past 40 years, the revival of Barolo Chinato and the relaunch of Vermouth di Torino: in fact, the legendary Storico Vermouth di Torino Cocchi was the driver behind the international return of the “di Torino” appellation among the high-end vermouths.
The brand has also devoted close attention to the world of quality spumante, both Metodo Italiano and Metodo Classico tradizionale, and dedicated its efforts to creating and valorizing the Alta Langa DOCG appellation, which still counts Cocchi among its most active promoters.
The Cocchi style is defined by elegance and authenticity, the quality of its wines and the ingredients used, as well as a century of technical expertise, backed by creativity and passion that have never waned over the years.
Nowadays, Cocchi is sold in 70 markets worldwide: in wine shops, fine restaurants and the best cocktail bars on five continents.
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