This is a drink I created for the Italian restaurant Morandi, whose chef, Jody Williams, insisted on a hard-spirit ban for their prosecco cocktail menu to avoid overpowering the delicate flavors of the food. At first I was doubtful of this approach, but it turns out a lot of great cocktails fit this food-friendly bill if we just open ourselves up to using culinary elements in mixed drinks.
All those people who claim to hate Brussels sprouts will like this.
This appetizer from Reggio shows off two of Emilia-Romagna's most renowned foods, a stunning Parmigiano-Reggiano cheese and the lushest of artisan-made Balsamic vinegars. There is no cooking, and the dish is assembled effortlessly.