A combination of Vernaccia di Oristano Doc Contini, Silvio Carta dealcoholized vermouth soda, and distilled water from datterini tomato scraps.

Ari Deidda, a young bartender from Cagliari and owner of the eco-friendly cocktail bar Ricicla, Riduci, Riusa, won the "Colpi di Vernaccia" cocktail competition in Cabras during the Bottarga Festival. True to his "nothing goes to waste" philosophy, he presented the "Tomaccia" cocktail.

"Vernaccia is a local product, very flexible and suitable for mixology," Ari explained. "We serve it on its own, and it has its own audience of enthusiasts, or in a mix; we use it in the classic Italian cocktail, 'Bicicletta,' which is currently enjoying a revival."

Deidda's creation was accompanied by a finger food: celery ravioli filled with sheep's milk ricotta, topped with Vernaccia butter, pecorino cheese, wild fennel, and a sprinkling of bottarga. Deidda, in addition to winning the jury with first place, also received three other awards: best decoration, best finger food, and best speech.

The best technique was awarded to Andrea Vacca di Sorso, bartender at the Hotel Valle dell'Erica.

The "Colpi di Vernaccia" competition, conceived by Andrea Balleri, sommelier at Cantina Contini, tested the creativity and taste of participants in creating cocktails based on Vernaccia di Oristano. It also featured the presence and technical supervision of Ernesto Molteni, ABI National Secretary and coordinator for Sardinia. He emphasized that the aperitivo remains a timeless ritual, capable of stimulating the appetite and offering scope for creativity in mixology.

The show was hosted by journalists Lara De Luna, Francesco Bruno Fadda of The Over Magazine, and Manolo Orgiana of Spirito Autoctono, and was produced in collaboration with Contini 1898, ABI Professional - Italian Barmen Association, Silvio Carta Distilleries, Consorzio della Vernaccia, and Spirito Autoctono Media.

© Riproduzione riservata