I Love Grappa
The countdown is on for the highly anticipated New York event Spirits in The City, that will liven up the city on May 11 from 12:00 to 5:00pm. Organized by the Winebow Group, the event will include the participation of the world’s leading mixologists, shaking up Tao Downtown with an exciting bar show and delighting cocktail fans with their performances and creations. If you love our products and are in New York on this date, don’t miss the exhibition of mixologist Enzo Cangemi, who will showcase our products with some spectacular libations. Save the date! Come downtown on May 11, from 12 to 5 pm. TAO DOWNTOWN, 369 West 16th Street, New York CityWeiterlesen
Vinitaly 2015: an edition crowned by successVinitaly in Verona: Four intense days full of emotions marked the 49th annual edition of Vinitaly. This year’s fair opened with two significant awards for Nardini from the International Packaging Competition: the Gold Label prize for our 40% Grappa variety in the spirits category and another Gold Label for our unique aperitif, Mezzoemezzo. The four days were eventful ones, with a great turnout: aficionados, loyal clients as well as many new international buyers eager to discover and enter the world of Nardini. This year’s theme was Grappa and more, highlighting Nardini liqueurs and apertifs in the range alongside our classic grappas. Once again this year Nardini hosted a “cocktail hour”, two days with two outstanding mixologists, Andrea Camazzola and Samuel Ambrosi, who delighted guests with their original Nardini-inspired cocktails. Vinitaly 2015 is over, but the experience has confirmed Nardini on the leader board as an outstanding “Italian spirit”.Weiterlesen
Vinitaly 2015: Nardini Aperitivi and Amari in the spotlight"Since 1779, grappa and more. Nardini Aperitivi and Amari" is the slogan that defines our participation in the 49th edition of Vinitaly. An important appointment where we will have the pleasure to guide you on the discovery of our traditional aperitifs and bitters: spicy and decisive flavors that have always complemented our line of grappa. Four days of tastings, and don’t miss the popular cocktail events! Awaiting you are the barmen of the Grapperia, to serve our unique Aperitivi, and two appointments with mixed drinks featuring Andrea Camazzola - of Palazzo delle Misture from Bassano del Grappa - on Monday, March 23 from 4:00 pm to 5:30 pm, and Samuele Ambrosi - of Cloak Room from Treviso – on Tuesday, March 24 from 4:00 pm to 5:30 pm. Vinitaly is coming up ... We're ready… and you? Visit us at Hall 3, Stand B6!Weiterlesen
Expo Veneto: the discovery of tradition and historic PlacesIn the year of the Expo, the Veneto region has launched a major initiative to promote regional excellence internationally: through a web portal you can learn about, select and schedule your participation in events organized by companies from the Veneto region, including Nardini! Are you a grappa fan and curious to discover our secrets? We propose a journey through the history of our company, through the two locations that represent its essence: the Grapperia on the Bridge, the oldest distillery in Italy, situated on the entrance to the Ponte Vecchio of Bassano; and Bolle, a modern work of architecture built by Massimiliano Fuksas which will take you on the discovery of our distillation process. For more information: http://www.expoveneto.it/en/16729/bassano-and-nardini--a-journey-through-the-history-of-the-oldest-grappa-distillery-in-italyWeiterlesen
PROWEIN 2015: International excellence meets in DüsseldorfReady to go on the road, ready for Düsseldorf! From March 15 to 17 our grappa and liqueurs will be featured at Prowein, the international exhibition of wines and spirits that will lead you on the discovery of products from major wine areas in over 50 countries! Three days of tastings and events, three days to discover the uniqueness of our grappa and appreciate the satisfying aroma of our spirits! Ready to welcome you with the intensity of our Grappa Riserva 15 Anni, aged for 15 years in oak barrels, and the versatility of our Mandorla (Almond). Visit us at Hall 12, Stand C112!Weiterlesen
APERITIVI&CO: a journey of discovery in Milan to taste Italian liqueurs and spiritsAfter the success of last year, Nardini returns to Milan for the second edition of Aperitivi&Co, a whole day dedicated exclusively to the world of Italian liqueurs and spirits. An appointment on March 16th, featuring tastings, led discussions and seminars for bartenders, to experience a journey on the discovery of flavors and Italian style. In addition to our grappas, our Aperitivi and Amari await, blended with natural spices, herbs and citrus: a unique ingredient for the preparation of interesting cocktails! Want to know more? Visit us on March 16 from 10 am to 9 pm at La Pelota, Milan!Weiterlesen
From Bassano to Florence, all ready for TASTE 2015There are just a few days until the opening of 10th edition of Taste, the culinary festival dedicated to gastronomic excellence Made in Italy. From March 7 to 9, Florence will be invigorated by tastings, events and appointments attracting the attention of international foodies and gourmets. Three full days to discover the products and innovations of selected companies from all over Italy, including ours! It will be a sensory journey through our grappas and our liqueurs: a tasting path that will lead you to the discovery of our spirited tradition, with the ubiquitous Tagliatella, but also of the new line of grappa 40 and 60 % abv, intriguing variations of the classic 50% grappa. We’re ready, how about you? We look forward to welcoming you at Stazione Leopolda, stand D/78, the Taste Tour section!Weiterlesen
The aperitif in Bassano del Grappa: the true recipe for MezzoemezzoWeiterlesen
Many Italian cities have their signature aperitivo, like spritz in Padova, Negroni in Milan and Bassano loves their “mezzo e mezzo”.
35ml Nardini Rabarbaro
35ml Nardini Rosso
Soda, to taste
Twist of lemon peel, to garnish
Mix the two together in an old-fashioned glass (or similar) over ice. Add a twist of lemon peel. Top up with a little soda – not too much!
The best six o’clock drink in the world. This has been served in the Nardini grapperia on the Ponte Vecchio in Bassano del Grappa for decades.
Nardini: at the end of the WorldWeiterlesen
We’ve always boasted that Nardini, as the oldest and most established grappa maker in the world, is distributed on every continent on the planet, except Antarctica… that is until now.
Well, we’ve made it to Antarctica, where Hans Gelter, Swedish educator, participated in the project Students on Ice: offering unique educational expeditions to the Antarctic and the Arctic. Their mandate is to provide students, educators and scientists from around the world with inspiring educational opportunities at the ends of the Earth and, in doing so, help them foster a new understanding and respect for the planet.
Hans cracked open the bottle in Antarctica and just before he did he took these snapshots.
Now we are proud to say that Nardini has been found on every continent on the planet!
Sorry, penguins, none for you.
Nuggets of monkfish with grappa Nardini on cream of cannellini beans and crispy pork cheekThe savory taste of monkfish and the unmistakable flavour and aroma of grappa Nardini pair up in this recipe by food blogger Stefano De Gregorio. Ingredients for two persons: 200gr of filet of monkfish 150gr of cannellini beans, precooked pork cheek, slices extra virgin olive oli grappa Nardini rosmary garlic maldon salt Preparation: 1. cook the cannellini beans with rosemary, one clove of garlic and extra virgin olive olil and a pinch of salt, for 10 minutes in a saucepan; 2. in the meantime, fry the thin slices pork cheek in a frying pan until crispy, then set aside on absorbent paper to drain. 3. with an immersion mixer blend the beans to a cream and add extra virgin olive oil and some cooking water if needed; 4. in a frying pan add some extra virgin olive oil and quickly sear the pieces of cleaned monkfish, adding grappa Nardini in the final moments; 5. arrange on plates, using the cream of cannelloni as a base, topped by the nuggets of monkfish and then with pieces of crispy pork cheek; 6. garnish the plate with a drizzle of olive oil and flakes of Maldon salt, garnish with a sprig of rosemary.Weiterlesen