Il gin italiano
The origins of gin are often located in the northern Europe, but this famous distillate of juniper berries is present in the Italian culture for centuries. 16th century alchemy texts, Renaissance and Modern Age liqueuristic books and the most recent distillates confirm that the Italian phenomenon has ancient roots and it is not based in improvisation. The author retraces the complete history of juniper-flavored liqueur and of the firsts Italian gins, analyses the different kind of distillation, raw material, the characteristics of modern gins and the most important producers. A part of the book is dedicated to cocktails from the past, out of the box of classic ones.
Fulvio Piccinino teaches at hotel schools and holds seminars on the process of the distillation and production of liqueurs and vermouths at the University of Gastronomic Sciences of Pollenzo and Campari Academy. His books he sheds new light on the history of Italian liqueur-making, a field very much worthy of careful investigation.
