Pizza Today - July 2017 - 20

with TONY GEMIGNANI

respecting the craft

Liquors,
Aperitifs,
Amaro's &
Digestives

Y

ou've probably seen those
bottles that are behind
that bar you were drinking
at and are behind almost
every bar in the world. What are they
for? Does anyone drink them? Beautiful bottles, timeless logos and colors
that shine so bright. Most of them are
from Italy and most of you may have
not even tried one. Well, you're missing out! And I bet you didn't know
that they can also become one of your
best secret ingredients on your pizza.
An aperitif is an alcoholic drink you
have before the meal to stimulate the
appetite. It is typically dry or bitter
rather than sweet. Aperol and Campari
are great examples of an Aperitif.
An Amaro is an Italian herbal
liquor meant to drink after your meal
as a digestive. Popular Amaros are
Lucano, Averna, and Montenegro.

But don't confuse an Amaro with
Amaretto, which is sweet.
Amaretto originated more than
400 years ago in Saronno, Italy. A
famous painter named Bernardino
Luini, who was a student of Leonardo
da Vinci, fell in love with a local inn
keeper who was a beautiful lady with
blonde hair and blue eyes. She was
selected to have her likeness captured in a cathedral. People say she
fermented almonds and/or apricots
in brandy as a gift to the painter. She
was poor and had nothing else to give
to the artist.
Well, this creation basically semistarted Disaronno Amaretto. Many,
many years later, in 1937, Domenico
Reine fine-tuned it and re-introduced
it. Originally it was called Amaretto
Disaronno. Today it's called Disaronno. It's considered a liquor, not so

much an Aperitif or Digestivo. The
ingredients are comprised of the
inside of apricot pits (almoldine),
which are bitter but balanced with
rhubarb, Madagascar vanilla and
other secret ingredients.
What does any of this have to
do with your pizza? Well, recently I
visited a plant and museum in Milan,
Italy. The plant makes Fernet Branca,
which is comprised of spices and
herbs, aged in oak barrels. Anyway,
among other things, while visiting
I learned that Fernet Branca and
some of these other great spirits I've
mentioned here can be used in your
pizza-making process in a very interesting way. But I'm not going to give
that away just yet. Read next month's
column to find out how you can really
try something new that will set your
restaurant apart! ■

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony's your guy. Send questions
via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail jwhite@pizzatoday.com and we'll pass the best ones on to Tony.

2 0 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 7


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2017

Pizza Today - July 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Guest Safety
Summer Veggies
Picking the Right Oven
DIY Video
Road to Pizza & Pasta Northeast
Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Product Showcase
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - July 2017 - CT1
Pizza Today - July 2017 - CT2
Pizza Today - July 2017 - Pizza Today - July 2017
Pizza Today - July 2017 - Cover2
Pizza Today - July 2017 - Commentary
Pizza Today - July 2017 - 4
Pizza Today - July 2017 - 5
Pizza Today - July 2017 - Contents
Pizza Today - July 2017 - 7
Pizza Today - July 2017 - 8
Pizza Today - July 2017 - 9
Pizza Today - July 2017 - Contributors
Pizza Today - July 2017 - 11
Pizza Today - July 2017 - Expo Spotlight
Pizza Today - July 2017 - 13
Pizza Today - July 2017 - Interact
Pizza Today - July 2017 - 15
Pizza Today - July 2017 - Conversation
Pizza Today - July 2017 - 17
Pizza Today - July 2017 - Man on the Street
Pizza Today - July 2017 - 19
Pizza Today - July 2017 - Respecting the Craft
Pizza Today - July 2017 - 21
Pizza Today - July 2017 - On Tap
Pizza Today - July 2017 - 23
Pizza Today - July 2017 - Destinations
Pizza Today - July 2017 - 25
Pizza Today - July 2017 - Knead to Know
Pizza Today - July 2017 - 27
Pizza Today - July 2017 - 28
Pizza Today - July 2017 - 29
Pizza Today - July 2017 - Guest Safety
Pizza Today - July 2017 - 31
Pizza Today - July 2017 - 32
Pizza Today - July 2017 - 33
Pizza Today - July 2017 - Summer Veggies
Pizza Today - July 2017 - 35
Pizza Today - July 2017 - 36
Pizza Today - July 2017 - 37
Pizza Today - July 2017 - Picking the Right Oven
Pizza Today - July 2017 - 39
Pizza Today - July 2017 - 40
Pizza Today - July 2017 - 41
Pizza Today - July 2017 - DIY Video
Pizza Today - July 2017 - 43
Pizza Today - July 2017 - 44
Pizza Today - July 2017 - 45
Pizza Today - July 2017 - Road to Pizza & Pasta Northeast
Pizza Today - July 2017 - 47
Pizza Today - July 2017 - 48
Pizza Today - July 2017 - 49
Pizza Today - July 2017 - Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Pizza Today - July 2017 - 51
Pizza Today - July 2017 - 52
Pizza Today - July 2017 - 53
Pizza Today - July 2017 - 54
Pizza Today - July 2017 - 55
Pizza Today - July 2017 - 56
Pizza Today - July 2017 - 57
Pizza Today - July 2017 - 58
Pizza Today - July 2017 - Product Showcase
Pizza Today - July 2017 - Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today - July 2017 - 61
Pizza Today - July 2017 - Pizza Today Yellow Pages
Pizza Today - July 2017 - 63
Pizza Today - July 2017 - 64
Pizza Today - July 2017 - 65
Pizza Today - July 2017 - 66
Pizza Today - July 2017 - 67
Pizza Today - July 2017 - 68
Pizza Today - July 2017 - 69
Pizza Today - July 2017 - 70
Pizza Today - July 2017 - The Marketplace
Pizza Today - July 2017 - 72
Pizza Today - July 2017 - 73
Pizza Today - July 2017 - 74
Pizza Today - July 2017 - 75
Pizza Today - July 2017 - 76
Pizza Today - July 2017 - 77
Pizza Today - July 2017 - 78
Pizza Today - July 2017 - 79
Pizza Today - July 2017 - 80
Pizza Today - July 2017 - Reader’s Resource
Pizza Today - July 2017 - Trending Recipe
Pizza Today - July 2017 - Cover3
Pizza Today - July 2017 - Cover4
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