It wouldn’t be fair to say I have a favorite restaurant in Venice, but my guest today runs the one spot that is nearest to my heart. Now he’s not only wowing them with his world-class Venetian cuisine but he’s created an amaro that makes the gondoliers sing.
I’m not the only one who Luca di Vita has welcomed into Alla Testiere, the wonderful restaurant he owns with chef Bruno Gavagnin. London’s Russell Norman of Trattoria Brutto, a former Lush Lifer, is also a dear friend and colleague. Out of this friendship, Amaro Nostrano was born.
And one sip of an amaro that is a tribute to Venice and its lagoon is all I needed to love it, but it seems I am not alone. To bastardize John Ruskin’s quote, “Venice is now – a splendor of one amaro.”
During my stay in Venice, I was thrilled to sit down with my friend Luca to hear how and why Nostrano came to be.
The cocktail of the week is the Bacan.
INGREDIENTS
- 30ml Amaro Nostrano
- 20ml Gin
- Tonic water
- Lemon slice
METHOD
- Add the Nostrano and gin to a highball glass
- Add ice
- Top up with Tonic Water
- Garnish with a lemon slice!
You’ll find this recipe, more Venetian cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you’ll find all the ingredients in our shop.
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