{"id":4394,"date":"2024-03-07T09:24:46","date_gmt":"2024-03-07T09:24:46","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=4394"},"modified":"2024-03-07T09:37:01","modified_gmt":"2024-03-07T09:37:01","slug":"italicus-campari-21-storocia","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/italicus-campari-21-storocia\/","title":{"rendered":"ITALICUS – CAMPARI 21. STORO\u010cIA?"},"content":{"rendered":"\n

Nepochybujem, \u017ee ste pred nejak\u00fdm \u010dasom zaznamenali na displayoch t\u00fdch najlep\u0161\u00edch barov a aj niektor\u00fdch bratislavsk\u00fdch kaviarn\u00ed v\u00fdrazn\u00fa tyrkisovo-zelen\u00fa f\u013ea\u0161u, ktor\u00e1 dok\u00e1zala zauja\u0165 u\u017e na prv\u00fd poh\u013ead. Rovnako prekvapiv\u00fd bol aj jej obsah, preto \u017ee u\u017e pri prvom d\u00fa\u0161ku bolo jasn\u00e9, \u017ee ni\u010d podobn\u00e9 sme e\u0161te pred t\u00fdm neochutnali. Italicus. Svie\u017ee, hork\u00e9, v\u00fdrazn\u00e9 a pritom jemn\u00e9 z\u00e1rove\u0148. <\/p>\n\n\n\n\n\n\n\n

Ak mal Italicus amb\u00edciu zauja\u0165 barmanov pri svojom uveden\u00ed na trh v roku 2016, som si ist\u00fd, \u017ee sa mu to perfektne podarilo. Tento aperit\u00edvov\u00fd bitter od za\u010diatku vzbudiil moju pozornos\u0165.\u00a0Ur\u010diete na prv\u00fa svojou\u00a0n\u00e1dhernou f\u013ea\u0161ou, ktor\u00e1 sa vtedy v\u00fdrazne odli\u0161ovala od v\u0161etk\u00e9ho ostatn\u00e9ho.
Italicus vyrobil v roku 2016 Giuseppe Gallo v tom \u010dase e\u0161te barmanager lond\u00fdnskeho Artesian Baru, ktor\u00e9mu \u010dase kra\u013eovali Alex Kratena a Simone Caporale \/3x po sebe nalep\u0161\u00ed bar pod\u013ea 50 best bars\/ a spolo\u010dne s Erikom Lorinczom mu v\u00fdrazne pomohli k okam\u017eitej pozornosti barovej komunity na celom svete, \u010do sa prejavilo o rok nesk\u00f4r v ocenen\u00ed na Tales of The Cocktail v kategr\u00f3rii “Best New Spirit or Cocktail Ingredient\u201d e\u0161te v tom istom roku.
Okrem toho o k\u00fasok pred t\u00fdm moju zvedavos\u0165 podporovali aj t\u00ed najlep\u0161\u00ed barmani na svete, ktor\u00ed Giuseppemu pom\u00e1hali a ukazovali produkt pri v\u0161etk\u00fdch barmansk\u00fdch akci\u00e1ch v tom \u010dase. Pam\u00e4t\u00e1m si Erikov post, kde robil s Italicusom cocktaily sl\u00e1vnemu magn\u00e1tovi F1 Flaviovi Briatoremu na svadbe jeho dc\u00e9ry.<\/p>\n\n\n\n

Ja som ho pvr\u00fd kr\u00e1t ochutnal, ke\u010f som pripravoval welcome drink pre sestru Alexa Kratenu, ktor\u00e1 sa vyd\u00e1vala ne\u010faleko Nitry. Odvtedy ho milujem. Dnes ho pova\u017eujem za \u00fa\u017easn\u00fa ingredienciu, ktorou urob\u00edte svoj drink v\u00fdnimo\u010dn\u00fdm v akejko\u013evek kateg\u00f3rii. \u010ci to je \u0161pritz, sour, daisy \u010di Martini\u2026 Aj ke\u010f mainstream e\u0161te len \u010dak\u00e1 na jeho objavenie, barmansk\u00fd svet ho pojal za svoj u\u017e d\u00e1vno.\u00a0<\/p>\n\n\n\n

T\u00e1to n\u00e1dhern\u00e1 f\u013ea\u0161a z dielne prest\u00ed\u017enych dizajn\u00e9rov Stranger & Stranger skr\u00fdva v sebe odkaz star\u00fdch talianskych aperit\u00edvov, ktor\u00fd v\u0161ak nie len \u017ee zapad\u00e1 do modernej doby, ale navy\u0161e jeho chu\u0165 prin\u00e1\u0161a nie\u010do nov\u00e9 a jedine\u010dn\u00e9, \u010do obohat\u00ed ka\u017ed\u00fd drink a urob\u00ed ho chu\u0165ovo v\u00fdnimo\u010dn\u00fdm.\u00a0
M\u00f4\u017ee za to dominantn\u00fd bergamont poch\u00e1dzaj\u00faci v\u00fdlu\u010dne z Unescom chr\u00e1nenej juhoz\u00e1padnej oblasti v Kal\u00e1brii. Jeho esenci\u00e1lne oleje z k\u00f4ry s\u00fa s ve\u013ek\u00fdm citom pridan\u00e9 k \u00a0\u010fa\u0161\u00edch bylin\u00e1m a citrusom ako napr\u00edklad sic\u00edlsky citr\u00f3n, medovka, kamilka, levandu\u013ea, \u010di \u017elt\u00e9 ru\u017ee, aby vytvorili kr\u00e1snu harm\u00f3niu jedine\u010dn\u00e9ho a doteraz s ni\u010d\u00edm nezamenite\u013en\u00e9ho produktu.\u00a0Recept\u00fara nadv\u00e4zuje na tradi\u010dn\u00fd zabudnut\u00fd \u0161t\u00fdl aperit\u00edvnych v\u00edn “Rosolio of Turin\u201d zo za\u010diatku 19. storo\u010dia a odkazuje na bylinky zbieran\u00e9 za rannej rossy v tej najvy\u0161\u0161ej kvalite, v tom \u010dase pon\u00edman\u00fd ako pitie pre kr\u00e1\u013eov. Giuseppe k nemu z rodinn\u00e9ho receptu pridal pr\u00e1ve citrusov\u00e9 oleje z bergamotu a dola\u010fuje v\u00fdsledn\u00e9 pomery v kr\u00e1sne citrusov\u00e9 fin\u00e1le s dlhou kvetinovou horko-sladkou dochu\u0165ou.\u00a0
Mus\u00edm sa prizna\u0165, \u017ee \u017ee ho za\u010d\u00ednam vn\u00edmam trochu ako Campari. S\u00edce nem\u00e1 a\u017e tak\u00fa \u00fa\u017easn\u00fa hist\u00f3riu, a ani nie je neoddelite\u013enou s\u00fa\u010das\u0165ou fenom\u00e9nu 21. storo\u010dia naz\u00fdvan\u00e9ho Negroni. Ale jeho pou\u017eitie m\u00e1 amb\u00edciu vytvori\u0165 drinky, ktor\u00e9 doposia\u013e e\u0161te nikto nenamie\u0161al a v chuti prin\u00e1\u0161a nie\u010do zauj\u00edmav\u00e9 a doposia\u013e pre hos\u0165a nepoznan\u00e9.
Navy\u0161e, m\u00e1 mo\u017enos\u0165 by\u0165 v ktoromko\u013evek bare bez oh\u013eadu na dohody a zmluvy s housebrandami a v drinku s nimi spolupracova\u0165. Preto \u017ee spolupr\u00e1ca je jedin\u00e1 cesta, ako sa zdvihn\u00fa\u0165 a posun\u00fa\u0165 \u010falej, vytv\u00e1ra hodnoty a silnej\u0161ie povedomie o tom, ako pristupujeme k remeslu a umo\u017e\u0148uje \u013eu\u010fom porovn\u00e1va\u0165, sk\u00fa\u0161a\u0165 a v\u0165ahova\u0165 ich do splo\u010dn\u00fdch projektov kvalitnej kult\u00fary pitia.
Italicus, distribuovan\u00fd spolo\u010dnos\u0165ou Pernod Ricard Slovakia je \u010fal\u0161\u00edm produktom, ktor\u00fd obohatil ich siln\u00e9 portf\u00f3lio a vyplnil ch\u00fdbaj\u00facu medzeru v kateg\u00f3rii v\u00fdraznej\u0161\u00edch aperit\u00edvnych v\u00edn.

ITALICUS SPRITZ
40 ml Italicus
100 ml prosecco extra brut, alebo local sekt \/brut, extra brut\/
50 ml s\u00f3da
oliva s k\u00f4stkou

Do v\u00ednov\u00e9ho poh\u00e1ra nad\u00e1vkujte v\u0161etky suroviny, pridajte pekn\u00e9 kocky \u013eadu a olivu na napichov\u00e1tku.
Pod\u00e1vajte s malou miskou na k\u00f4stku.<\/p>\n\n\n\n

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Posted by Lubo\u0161 R\u00e1cz
Foto by: Rudolf Sladkovsk\u00fd<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Nepochybujem, \u017ee ste pred nejak\u00fdm \u010dasom zaznamenali na displayoch t\u00fdch najlep\u0161\u00edch barov a aj niektor\u00fdch bratislavsk\u00fdch kaviarn\u00ed v\u00fdrazn\u00fa tyrkisovo-zelen\u00fa f\u013ea\u0161u, ktor\u00e1 dok\u00e1zala zauja\u0165 u\u017e na prv\u00fd poh\u013ead. Rovnako prekvapiv\u00fd bol aj jej obsah, preto \u017ee u\u017e pri prvom d\u00fa\u0161ku bolo jasn\u00e9, \u017ee ni\u010d podobn\u00e9 sme e\u0161te pred t\u00fdm neochutnali. Italicus. Svie\u017ee, hork\u00e9, v\u00fdrazn\u00e9 a pritom […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4394"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=4394"}],"version-history":[{"count":16,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4394\/revisions"}],"predecessor-version":[{"id":4429,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4394\/revisions\/4429"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=4394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=4394"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=4394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}