It is a provocation.
I've always liked challenges, and this drink is proof of that.
Highly conceptual, it represents a certain inclination to the traditional world culture, tracing the 4 cornerstones of taste at the same time. (salty, sweet, bitter, sour).
It is a complete, balanced drink that resonates to the simple “Strange” user.
The key to interpretation is open-mindedness, the confidence in trying completely new associations, but as history often teaches, there is nothing new if our attention deviates from the traditional.
The name is the focal point of all creation.
Contamination is a mixture of new cultures, new ingredients, new thoughts, it is EVOLUTION and evolution pursues the need for improvement.
When we reach this awareness the drink becomes simply translatable, and takes us to a new level of experience that opens the mind to new emotions.
Mezcal del Maguey 40 ml
Lavazza Tierra Colombia espresso 10 ml
Tropea onion jam, balsamic vinegar and chilli 1 bar spoon
Moretti beer 40 ml
Recipe for 4/5 Cochiglioni
Conchiglione di Gragnano container
In this case the pasta shell is an ingredient that gives the drink, aroma and texture (the user is invited after having drunk the drink to eat the shell as well), and also pursues the function of food pairing in many respects.
The drink is served in a giant bronze-drawn shell from Gragniano.
The conchiglie is cooked with water and Lavazza Colombia coffee beans, once the ideal cooking time has been reached which is recommended 14 minutes.
Once cooked, it is fried trying to keep its original shape.
At this point the shell has changed into a glass and the drink becomes a new category. Amuse-bouche DRINK (The amuse-bouche is usually small in size and can be consumed in a single bite, in this case a sip.
Unlike the appetizers, it is not usually ordered by the customer but is served free of charge at the discretion of the chef. The term amuse-bouche or amuse-bouches is a French term, which translated literally means amuse-mouth).
Concluding the concept of contamination and looking to the future, I share the sensitivity factor through a biodegradable and computable container.
WHAT DO YOU THINK OF A MASTER CLASS
DEDICATED TO INNOVATIVE COCKTAILS AND COFFEE?
Click the button for more info.