Il Vermouth di Torino – Storia e produzione del più famoso vino aromatizzato
Vermouth has ancient origins, but under the Mole Antonelliana it has acquired the voluptuous characteristics that have made it famous in the world. And with the name Vermouth of Turin on 22 March 2017 it became a product with a geographical indication (IG). Thanks to extensive researches, including ancient texts and new documents, experts and enthusiasts will understand the magical alchemy that has transformed a medicinal wine in the king of the aperitif, thanks to the union of herbalist wisdom, winemaking and distillation. This new and expanded edition, enriched by unpublished images and documents, deepens the study of raw materials and the production method, completed by the historical types produced. Large space is dedicated to curiosities, anecdotes and advertising communication, to better understand its social role, starting with the \’Vermouth Time\’ of the End of Nineteenth Century. The text ends with a broad description of the historical producers, the missing and the reborn brands. Lastly, the key cocktails made with this fundamental product of traditional drink-mixing are presented, such as the Americano, the Negroni and the Martini Dry Cocktail. The English version The Vermouth of Turin has been nominated among the first ten books in the world on the culture of drinking in the 2019 edition of Tales of the cocktail in New Orleans.
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.
