Un cocktail può essere pensato come un piatto? Può partire dalla materia prima, raccontare un’identità, coinvolgere i sensi e diventare parte centrale dell’esperienza di un locale?
Insieme a Michele Piagno (bartender, consulente e autore ) entriamo nel mondo della mixology, della proposta beverage e del drink come costruzione gastronomica, affrontando temi sempre più importanti per il mondo Horeca: qualità, sostanza, sostenibilità economica, food cost, vendibilità e riconoscibilità del menù.
Una puntata pensata per bartender, gestori, ristoratori e professionisti del beverage che vogliono costruire una proposta più consapevole, distintiva e memorabile.
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