NEW BOOKLET, Italy to share
This summer, heading to Italy.
From the beginning, this country has occupied a very special place in our history.
A country rich in flavors and traditions, where our very first recipes were created, and where our vision of a reinvented aperitif was born. This culture continues to nourish our imagination and our vision, between a taste for sharing and a convivial art of living.
This booklet illustrates this: a collaboration with Lorenza Lenzi, a passionate Italian chef, to combine sunny cuisine and spicy cocktails just the way we like them.
The recipe booklet is free for orders over €35
Lorenza Lenzi
Born in Rome, Lorenza Lenzi grew up surrounded by Italian flavors, between colorful markets and hearty home cooking. Chef and co-founder of the Parisian restaurants Caché and Amagat, she infuses each of her dishes with the simple elegance of Mediterranean cuisine.
Her cuisine is instinctive, rooted in her Italian roots, and driven by a love of sharing. In Paris, where she lives with her family, Lorenza creates dishes that reflect her personality: sunny and sincere.
tramezzino truffle & Amaretto sour
tramezzino truffle & Amaretto sour
Amaretto Sour Recipe
ingredients
1 cl of BTTR n°1
- 4 cl of Atriatico 0.0%
- 2 cl of lemon juice
- 2 cl of sugar syrup
- 1.5 cl of sugar syrup
- 1 egg white
preparation
Fill a shaker with ice cubes. Add all the ingredients, then shake vigorously for a few seconds. Strain the mixture through a fine sieve and pour into a chilled coupette.
THE PAIRING
THE PAIRING
Truffle tramezzino recipe
ingredients
For the truffle sauce:
- 2 to 3 teaspoons of truffle carpaccio or tartufata
- A few drops of truffle oil (optional)
- Salt and black pepper from the mill
For the sandwich:
- 4 slices of crustless sandwich bread (ideally white and soft)
- 4 thin slices of quality cooked ham
- 4 slices of melted cheese (Scamorza or Emmenthal)
- Butter soft For there cooking
preparation
Assemble the tramezzini: Spread a thin layer of truffle sauce on a slice of bread. Arrange a slice of ham, then a slice of cheese. Cover with another slice of bread. Lightly butter the outside of the tramezzini. Cooking: Heat a skillet over medium heat. Grill the tramezzini for 2 to 3 minutes per side, until golden brown and the cheese is melted. Cut the sandwiches diagonally to form triangles.
