Plus tard, des maisons comme Martini, Gancia ou Cinzano (que l\u2019on f\u00eate le 30 f\u00e9vrier, \u00e9crivait Boris Vian) popularis\u00e8rent cette boisson dont nos grands-parents raffolaient. Il en existe de multiples variantes. Aujourd\u2019hui, le terme d\u00e9signe \u00e9galement chez nous, le moment qui pr\u00e9c\u00e8de le repas, o\u00f9 les convives avalent moultes chips, cacahou\u00e8tes et autres rondelles de saucisson, et arrivent au moment du repas, d\u00e9j\u00e0 rassasi\u00e9s. La gastronomie vaut bien s\u00fbr mieux que cela et l\u2019ap\u00e9ritif (c\u2019est m\u00eame sa racine latine) doit ouvrir l\u2019app\u00e9tit et non le fermer.<\/p>\n
Les amers \u00e0 boire<\/b><\/span><\/h4>\nQuoi qu\u2019il en soit, les Italiens sont pass\u00e9s ma\u00eetres dans l\u2019art de l\u2019ap\u00e9ritif. Deux cat\u00e9gories dominent le march\u00e9.<\/p>\n
Tout d\u2019abord, les \u2018amari\u2019. Ces liqueurs douces-am\u00e8res \u00e0 base de fruits, d\u2019ar\u00f4mes et d\u2019herbes locales obtenues par mac\u00e9ration dans de l\u2019alcool neutre, d\u2019herbes, de racines, d\u2019\u00e9corces et de zestes d\u2019agrumes. Chaque amaro a sa propre recette\u00a0: gentiane, ang\u00e9lique, gen\u00e9vrier, anis, fenouil, menthe, r\u00e9glisse\u2026 A base d\u2019orange bitters, de Campari ou d\u2019Ap\u00e9rol obtenu \u00e0 partir d\u2019un m\u00e9lange d\u2019herbes, de racines, d\u2019\u00e9corces de quinquina, de rhubarbe, de gentiane et d\u2019oranges am\u00e8res, Spritz, \u00adNegroni et Americano sont aujourd\u2019hui les trois cocktails d\u2019ap\u00e9ritifs les plus connus en Italie, mais dans le monde aussi. Ce ne sont \u00e9videmment pas les seuls.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.52.22-1024x443.jpg\")
<\/span><\/p>\nLes vermouths<\/b><\/span><\/h4>\nAu Moyen-\u00e2ge, les deux centres de production du vermouth sont bien \u00e9tablis\u00a0: l\u2019un dans le Pi\u00e9mont, le second dans le sud-est de la France. Le royaume de Savoie couvre \u00e0 cette \u00e9poque ces deux r\u00e9gions, avec Chamb\u00e9ry pour capitale. On pourrait donc dire que le Vermouth n\u2019est pas totalement d\u2019origine italienne (mais savoyarde), mais ne cr\u00e9ons pas de querelle st\u00e9rile\u2026<\/p>\n
A l\u2019\u00e9poque, la r\u00e9gion produit une quantit\u00e9 abondante de vins, mais de qualit\u00e9 m\u00e9diocre, qui n\u00e9cessitent d\u2019\u00eatre am\u00e9lior\u00e9s. La Savoie profite \u00e9galement de sa proximit\u00e9 avec Venise, qui commerce avec l\u2019est de l\u2019Afrique, l\u2019Inde, l\u2019Indon\u00e9sie, et distribue ainsi une multitude de nouvelles plantes aromatiques et d\u2019\u00e9pices exotiques telles que cardamone, cannelle, clou de girofle ou gingembre, offrant une infinie vari\u00e9t\u00e9 de nouvelles flaveurs pour la production de vermouth.<\/p>\n
La premi\u00e8re marque commerciale de vermouth a \u00e9t\u00e9 cr\u00e9\u00e9e \u00e0 Turin en 1786 par un apothicaire italien d\u00e9nomm\u00e9 Antonio Benetto Carpano. Contrairement \u00e0 ses pr\u00e9d\u00e9cesseurs, il utilise un vin de Muscat de bonne qualit\u00e9 auquel il ajoute ses ingr\u00e9dients. Il fortifie le vin avec de l\u2019alcool et d\u00e9nomme sa recette \u2018Wermut\u2019. Cette marque devient rapidement populaire \u00e0 tel point qu\u2019elle est adopt\u00e9e et recommand\u00e9e par Amedeo III, duc de Savoie. La langue fran\u00e7aise \u00e9tant la langue principale parl\u00e9e en Savoie, le mot allemand \u2018Wermut\u2019 est abandonn\u00e9 et remplac\u00e9 par \u2018Vermouth\u2019.<\/p>\n
Joseph Noilly, herboriste \u00e0 Lyon, produit aussi des vermouths et constate que ses produits transport\u00e9s par bateau d\u00e9veloppent des ar\u00f4mes sp\u00e9cifiques au contact de l\u2019atmosph\u00e8re saline. Il s\u2019installe en 1813 \u00e0 Marseille pour b\u00e9n\u00e9ficier de ces conditions maritimes, aromatise ses vins avec de l\u2019absinthe, de la camomille, de l\u2019orange amer, cr\u00e9ant ainsi un vermouth sec encore produit aujourd\u2019hui, le Noilly Prat.<\/p>\n
D\u2019autres familles suivront l\u2019exemple de Carpano et de \u00adNoilly pour commercialiser des vermouths\u00a0: Martini & Rossi, \u00adCinzano, Gancia, Cocchi\u2026 en Italie, et Dolin, Chamb\u00e9ry, et Lillet en France.<\/p>\n
A cette \u00e9poque, on diff\u00e9rencie les vermouths italiens au style doux des vermouths fran\u00e7ais au style sec. La grande majorit\u00e9 des vermouths sont produits \u00e0 partir de vin blanc, les vermouths \u2018rouges\u2019 \u00e9tant obtenus par l\u2019adjonction de caramel qui lui donne cette couleur rouge-ambr\u00e9e. Les vins rouges sont peu adapt\u00e9s \u00e0 la production de vermouth, car les tannins du vin peuvent s\u2019oxyder et mad\u00e9riser.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.53.42-1024x426.jpg\")
<\/p>\n
Mais, nuance importante, le vermouth se distingue des autres vins aromatis\u00e9s par le fait qu\u2019il doit contenir une plante sp\u00e9cifique, l\u2019Artemisia absinthium, ou Absinthe, d\u00e9nomm\u00e9e Wermut en allemand et qui lui a donn\u00e9 son nom. La vari\u00e9t\u00e9 d\u2019Artemisia n\u2019est pas sp\u00e9cifi\u00e9e, ni m\u00eame sa quantit\u00e9. Le produit fini doit contenir au minimum 75% de vin, et doit titrer entre 14,5% et 22% d\u2019alcool.<\/p>\n
Attention, le vermouth n\u2019est pas un vin cuit, contrairement \u00e0 ce que le consommateur pense souvent, et il en existe une infinie vari\u00e9t\u00e9, du plus sec au plus doux, c\u2019est surtout la qualit\u00e9 des vins employ\u00e9s et la combinaison des plantes et \u00e9pices qui sont \u00e0 l\u2019origine de cette diversit\u00e9 et qui font son originalit\u00e9.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.54.26-1024x518.jpg\")
<\/span><\/p>\nEt les autres ?<\/b><\/span><\/h4>\nMais ces deux cat\u00e9gories ne sont pas les seules, l\u2019Italie produit \u00e9galement des ap\u00e9ritifs plus doux, \u00e0 base d\u2019amandes am\u00e8res ou d\u2019autres fruits. Titrant g\u00e9n\u00e9ralement \u00e0 28 \u00b0 d\u2019alcool, l\u2019amaretto est l\u2019un d\u2019entre eux, c\u2019est une liqueur qui est appr\u00e9ci\u00e9e comme ap\u00e9ritif mais aussi en digestif. \u00ab Son go\u00fbt doucereux et sucr\u00e9, souligne le site de Schweppes qui l\u2019int\u00e8gre dans ses cocktails, est cr\u00e9\u00e9 \u00e0 partir de noyaux d\u2019abricot ou de p\u00eache, ce qui lui donne un go\u00fbt sp\u00e9cifique, reconnaissable entre tous. \u00bb<\/p>\n
Enfin, terminons avec un incontournable\u00a0: le limoncello, originaire du sud de l\u2019Italie. Autour de Naples et de Sorrente, en Campanie, le limoncello b\u00e9n\u00e9ficie d\u2019une appellation au titre des \u2018produits agroalimentaires traditionnels italiens\u2019. A base de zestes de citron, d\u2019alcool, d\u2019eau et de sucre, il est habituellement servi glac\u00e9, en digestif. Conseil\u00a0: la liqueur de limoncello est encore meilleure\u00a0! Ceux qui n\u2019aiment pas le sucre opteront pour une grappa, de pr\u00e9f\u00e9rence barriqu\u00e9e.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#ed7501″ custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.58.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Cocktail \u00e0 base de gin (ou de vodka selon les films) et de vermouth blanc sec, le Dry Martini est la boisson f\u00e9tiche de James Bond, qui le pr\u00e9f\u00e8re m\u00e9lang\u00e9 \u00e0 la cuill\u00e8re, accompagn\u00e9 d\u2019une olive verte. Le Vermouth peut se boire pur, mais il est aussi l\u2019ingr\u00e9dient de nombreux cocktails classiques, tels que les Manhattan, Negroni, Americano et autres Martinez.<\/span><\/strong><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#feebdc\u00a0\u00bb custom_margin=\u00a0\u00bb50px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Quatre bars qu\u2019il faut conna\u00eetre<\/b><\/span><\/h4>\nLe <\/span>Harry\u2019s Bar<\/span><\/strong> \u00e0 Venise, \u00e0 deux pas de la place Saint-Marc, est c\u00e9l\u00e8bre depuis les ann\u00e9es 1930 pour les cocktails invent\u00e9s par son cofondateur, Giuseppe \u00adCipriani (\u00e9galement cr\u00e9ateur du c\u00e9l\u00e8bre Carpaccio de b\u0153uf dans les ann\u00e9es 50)\u00a0: Bellini ou Tiziano.<\/span><\/p>\nToujours \u00e0 Venise, le Caff\u00e8 Florian<\/span><\/strong> est le plus ancien caf\u00e9 d\u2019Italie, il a \u00e9t\u00e9 fond\u00e9 en 1720 et sa d\u00e9coration est inchang\u00e9e depuis 1858.<\/p>\nSitu\u00e9 dans le centre historique de G\u00eanes, \u00e0 quelques pas de la cath\u00e9drale, le Caff\u00e8 degli Specchi<\/span><\/strong> a ouvert ses portes en 1908 comme magasin d\u2019alcools, de nombreux artistes sont pass\u00e9s par l\u00e0.<\/p>\nUn bar du m\u00eame nom se situe \u00e0 Trieste sur la Piazza Unit\u00e0 d\u2019Italia. En activit\u00e9 depuis 1893, il est consid\u00e9r\u00e9 comme le salon de la ville, il a vu d\u00e9filer nombre d\u2019intellectuels italiens et europ\u00e9ens, dont
James Joyce.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
[ Marc Vanel ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Moment de convivialit\u00e9 par excellence, l\u2019ap\u00e9ritif a des origines italiennes. Il serait n\u00e9 \u00e0 Turin en 1786, o\u00f9 un certain Antonio Benedeto Carpano cr\u00e9a le vermouth, une boisson \u00e0 base de vin aromatis\u00e9 avec diverses plantes aromatiques. Plus tard, des maisons comme Martini, Gancia ou Cinzano (que l\u2019on f\u00eate le 30 f\u00e9vrier, \u00e9crivait Boris Vian) […]<\/p>\n","protected":false},"author":5,"featured_media":52462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77,104],"tags":[],"class_list":["post-52685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/span><\/p>\nLes vermouths<\/b><\/span><\/h4>\nAu Moyen-\u00e2ge, les deux centres de production du vermouth sont bien \u00e9tablis\u00a0: l\u2019un dans le Pi\u00e9mont, le second dans le sud-est de la France. Le royaume de Savoie couvre \u00e0 cette \u00e9poque ces deux r\u00e9gions, avec Chamb\u00e9ry pour capitale. On pourrait donc dire que le Vermouth n\u2019est pas totalement d\u2019origine italienne (mais savoyarde), mais ne cr\u00e9ons pas de querelle st\u00e9rile\u2026<\/p>\n
A l\u2019\u00e9poque, la r\u00e9gion produit une quantit\u00e9 abondante de vins, mais de qualit\u00e9 m\u00e9diocre, qui n\u00e9cessitent d\u2019\u00eatre am\u00e9lior\u00e9s. La Savoie profite \u00e9galement de sa proximit\u00e9 avec Venise, qui commerce avec l\u2019est de l\u2019Afrique, l\u2019Inde, l\u2019Indon\u00e9sie, et distribue ainsi une multitude de nouvelles plantes aromatiques et d\u2019\u00e9pices exotiques telles que cardamone, cannelle, clou de girofle ou gingembre, offrant une infinie vari\u00e9t\u00e9 de nouvelles flaveurs pour la production de vermouth.<\/p>\n
La premi\u00e8re marque commerciale de vermouth a \u00e9t\u00e9 cr\u00e9\u00e9e \u00e0 Turin en 1786 par un apothicaire italien d\u00e9nomm\u00e9 Antonio Benetto Carpano. Contrairement \u00e0 ses pr\u00e9d\u00e9cesseurs, il utilise un vin de Muscat de bonne qualit\u00e9 auquel il ajoute ses ingr\u00e9dients. Il fortifie le vin avec de l\u2019alcool et d\u00e9nomme sa recette \u2018Wermut\u2019. Cette marque devient rapidement populaire \u00e0 tel point qu\u2019elle est adopt\u00e9e et recommand\u00e9e par Amedeo III, duc de Savoie. La langue fran\u00e7aise \u00e9tant la langue principale parl\u00e9e en Savoie, le mot allemand \u2018Wermut\u2019 est abandonn\u00e9 et remplac\u00e9 par \u2018Vermouth\u2019.<\/p>\n
Joseph Noilly, herboriste \u00e0 Lyon, produit aussi des vermouths et constate que ses produits transport\u00e9s par bateau d\u00e9veloppent des ar\u00f4mes sp\u00e9cifiques au contact de l\u2019atmosph\u00e8re saline. Il s\u2019installe en 1813 \u00e0 Marseille pour b\u00e9n\u00e9ficier de ces conditions maritimes, aromatise ses vins avec de l\u2019absinthe, de la camomille, de l\u2019orange amer, cr\u00e9ant ainsi un vermouth sec encore produit aujourd\u2019hui, le Noilly Prat.<\/p>\n
D\u2019autres familles suivront l\u2019exemple de Carpano et de \u00adNoilly pour commercialiser des vermouths\u00a0: Martini & Rossi, \u00adCinzano, Gancia, Cocchi\u2026 en Italie, et Dolin, Chamb\u00e9ry, et Lillet en France.<\/p>\n
A cette \u00e9poque, on diff\u00e9rencie les vermouths italiens au style doux des vermouths fran\u00e7ais au style sec. La grande majorit\u00e9 des vermouths sont produits \u00e0 partir de vin blanc, les vermouths \u2018rouges\u2019 \u00e9tant obtenus par l\u2019adjonction de caramel qui lui donne cette couleur rouge-ambr\u00e9e. Les vins rouges sont peu adapt\u00e9s \u00e0 la production de vermouth, car les tannins du vin peuvent s\u2019oxyder et mad\u00e9riser.<\/p>\n
<\/p>\n
Mais, nuance importante, le vermouth se distingue des autres vins aromatis\u00e9s par le fait qu\u2019il doit contenir une plante sp\u00e9cifique, l\u2019Artemisia absinthium, ou Absinthe, d\u00e9nomm\u00e9e Wermut en allemand et qui lui a donn\u00e9 son nom. La vari\u00e9t\u00e9 d\u2019Artemisia n\u2019est pas sp\u00e9cifi\u00e9e, ni m\u00eame sa quantit\u00e9. Le produit fini doit contenir au minimum 75% de vin, et doit titrer entre 14,5% et 22% d\u2019alcool.<\/p>\n
Attention, le vermouth n\u2019est pas un vin cuit, contrairement \u00e0 ce que le consommateur pense souvent, et il en existe une infinie vari\u00e9t\u00e9, du plus sec au plus doux, c\u2019est surtout la qualit\u00e9 des vins employ\u00e9s et la combinaison des plantes et \u00e9pices qui sont \u00e0 l\u2019origine de cette diversit\u00e9 et qui font son originalit\u00e9.<\/p>\n
<\/span><\/p>\nEt les autres ?<\/b><\/span><\/h4>\nMais ces deux cat\u00e9gories ne sont pas les seules, l\u2019Italie produit \u00e9galement des ap\u00e9ritifs plus doux, \u00e0 base d\u2019amandes am\u00e8res ou d\u2019autres fruits. Titrant g\u00e9n\u00e9ralement \u00e0 28 \u00b0 d\u2019alcool, l\u2019amaretto est l\u2019un d\u2019entre eux, c\u2019est une liqueur qui est appr\u00e9ci\u00e9e comme ap\u00e9ritif mais aussi en digestif. \u00ab Son go\u00fbt doucereux et sucr\u00e9, souligne le site de Schweppes qui l\u2019int\u00e8gre dans ses cocktails, est cr\u00e9\u00e9 \u00e0 partir de noyaux d\u2019abricot ou de p\u00eache, ce qui lui donne un go\u00fbt sp\u00e9cifique, reconnaissable entre tous. \u00bb<\/p>\n
Enfin, terminons avec un incontournable\u00a0: le limoncello, originaire du sud de l\u2019Italie. Autour de Naples et de Sorrente, en Campanie, le limoncello b\u00e9n\u00e9ficie d\u2019une appellation au titre des \u2018produits agroalimentaires traditionnels italiens\u2019. A base de zestes de citron, d\u2019alcool, d\u2019eau et de sucre, il est habituellement servi glac\u00e9, en digestif. Conseil\u00a0: la liqueur de limoncello est encore meilleure\u00a0! Ceux qui n\u2019aiment pas le sucre opteront pour une grappa, de pr\u00e9f\u00e9rence barriqu\u00e9e.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#ed7501″ custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.58.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Cocktail \u00e0 base de gin (ou de vodka selon les films) et de vermouth blanc sec, le Dry Martini est la boisson f\u00e9tiche de James Bond, qui le pr\u00e9f\u00e8re m\u00e9lang\u00e9 \u00e0 la cuill\u00e8re, accompagn\u00e9 d\u2019une olive verte. Le Vermouth peut se boire pur, mais il est aussi l\u2019ingr\u00e9dient de nombreux cocktails classiques, tels que les Manhattan, Negroni, Americano et autres Martinez.<\/span><\/strong><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#feebdc\u00a0\u00bb custom_margin=\u00a0\u00bb50px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Quatre bars qu\u2019il faut conna\u00eetre<\/b><\/span><\/h4>\nLe <\/span>Harry\u2019s Bar<\/span><\/strong> \u00e0 Venise, \u00e0 deux pas de la place Saint-Marc, est c\u00e9l\u00e8bre depuis les ann\u00e9es 1930 pour les cocktails invent\u00e9s par son cofondateur, Giuseppe \u00adCipriani (\u00e9galement cr\u00e9ateur du c\u00e9l\u00e8bre Carpaccio de b\u0153uf dans les ann\u00e9es 50)\u00a0: Bellini ou Tiziano.<\/span><\/p>\nToujours \u00e0 Venise, le Caff\u00e8 Florian<\/span><\/strong> est le plus ancien caf\u00e9 d\u2019Italie, il a \u00e9t\u00e9 fond\u00e9 en 1720 et sa d\u00e9coration est inchang\u00e9e depuis 1858.<\/p>\nSitu\u00e9 dans le centre historique de G\u00eanes, \u00e0 quelques pas de la cath\u00e9drale, le Caff\u00e8 degli Specchi<\/span><\/strong> a ouvert ses portes en 1908 comme magasin d\u2019alcools, de nombreux artistes sont pass\u00e9s par l\u00e0.<\/p>\nUn bar du m\u00eame nom se situe \u00e0 Trieste sur la Piazza Unit\u00e0 d\u2019Italia. En activit\u00e9 depuis 1893, il est consid\u00e9r\u00e9 comme le salon de la ville, il a vu d\u00e9filer nombre d\u2019intellectuels italiens et europ\u00e9ens, dont
James Joyce.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
[ Marc Vanel ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Moment de convivialit\u00e9 par excellence, l\u2019ap\u00e9ritif a des origines italiennes. Il serait n\u00e9 \u00e0 Turin en 1786, o\u00f9 un certain Antonio Benedeto Carpano cr\u00e9a le vermouth, une boisson \u00e0 base de vin aromatis\u00e9 avec diverses plantes aromatiques. Plus tard, des maisons comme Martini, Gancia ou Cinzano (que l\u2019on f\u00eate le 30 f\u00e9vrier, \u00e9crivait Boris Vian) […]<\/p>\n","protected":false},"author":5,"featured_media":52462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77,104],"tags":[],"class_list":["post-52685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/p>\n<\/span><\/p>\nEt les autres ?<\/b><\/span><\/h4>\nMais ces deux cat\u00e9gories ne sont pas les seules, l\u2019Italie produit \u00e9galement des ap\u00e9ritifs plus doux, \u00e0 base d\u2019amandes am\u00e8res ou d\u2019autres fruits. Titrant g\u00e9n\u00e9ralement \u00e0 28 \u00b0 d\u2019alcool, l\u2019amaretto est l\u2019un d\u2019entre eux, c\u2019est une liqueur qui est appr\u00e9ci\u00e9e comme ap\u00e9ritif mais aussi en digestif. \u00ab Son go\u00fbt doucereux et sucr\u00e9, souligne le site de Schweppes qui l\u2019int\u00e8gre dans ses cocktails, est cr\u00e9\u00e9 \u00e0 partir de noyaux d\u2019abricot ou de p\u00eache, ce qui lui donne un go\u00fbt sp\u00e9cifique, reconnaissable entre tous. \u00bb<\/p>\n
Enfin, terminons avec un incontournable\u00a0: le limoncello, originaire du sud de l\u2019Italie. Autour de Naples et de Sorrente, en Campanie, le limoncello b\u00e9n\u00e9ficie d\u2019une appellation au titre des \u2018produits agroalimentaires traditionnels italiens\u2019. A base de zestes de citron, d\u2019alcool, d\u2019eau et de sucre, il est habituellement servi glac\u00e9, en digestif. Conseil\u00a0: la liqueur de limoncello est encore meilleure\u00a0! Ceux qui n\u2019aiment pas le sucre opteront pour une grappa, de pr\u00e9f\u00e9rence barriqu\u00e9e.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#ed7501″ custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.58.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Cocktail \u00e0 base de gin (ou de vodka selon les films) et de vermouth blanc sec, le Dry Martini est la boisson f\u00e9tiche de James Bond, qui le pr\u00e9f\u00e8re m\u00e9lang\u00e9 \u00e0 la cuill\u00e8re, accompagn\u00e9 d\u2019une olive verte. Le Vermouth peut se boire pur, mais il est aussi l\u2019ingr\u00e9dient de nombreux cocktails classiques, tels que les Manhattan, Negroni, Americano et autres Martinez.<\/span><\/strong><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#feebdc\u00a0\u00bb custom_margin=\u00a0\u00bb50px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Quatre bars qu\u2019il faut conna\u00eetre<\/b><\/span><\/h4>\nLe <\/span>Harry\u2019s Bar<\/span><\/strong> \u00e0 Venise, \u00e0 deux pas de la place Saint-Marc, est c\u00e9l\u00e8bre depuis les ann\u00e9es 1930 pour les cocktails invent\u00e9s par son cofondateur, Giuseppe \u00adCipriani (\u00e9galement cr\u00e9ateur du c\u00e9l\u00e8bre Carpaccio de b\u0153uf dans les ann\u00e9es 50)\u00a0: Bellini ou Tiziano.<\/span><\/p>\nToujours \u00e0 Venise, le Caff\u00e8 Florian<\/span><\/strong> est le plus ancien caf\u00e9 d\u2019Italie, il a \u00e9t\u00e9 fond\u00e9 en 1720 et sa d\u00e9coration est inchang\u00e9e depuis 1858.<\/p>\nSitu\u00e9 dans le centre historique de G\u00eanes, \u00e0 quelques pas de la cath\u00e9drale, le Caff\u00e8 degli Specchi<\/span><\/strong> a ouvert ses portes en 1908 comme magasin d\u2019alcools, de nombreux artistes sont pass\u00e9s par l\u00e0.<\/p>\nUn bar du m\u00eame nom se situe \u00e0 Trieste sur la Piazza Unit\u00e0 d\u2019Italia. En activit\u00e9 depuis 1893, il est consid\u00e9r\u00e9 comme le salon de la ville, il a vu d\u00e9filer nombre d\u2019intellectuels italiens et europ\u00e9ens, dont
James Joyce.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
[ Marc Vanel ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Moment de convivialit\u00e9 par excellence, l\u2019ap\u00e9ritif a des origines italiennes. Il serait n\u00e9 \u00e0 Turin en 1786, o\u00f9 un certain Antonio Benedeto Carpano cr\u00e9a le vermouth, une boisson \u00e0 base de vin aromatis\u00e9 avec diverses plantes aromatiques. Plus tard, des maisons comme Martini, Gancia ou Cinzano (que l\u2019on f\u00eate le 30 f\u00e9vrier, \u00e9crivait Boris Vian) […]<\/p>\n","protected":false},"author":5,"featured_media":52462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77,104],"tags":[],"class_list":["post-52685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#ed7501″ custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.58.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Cocktail \u00e0 base de gin (ou de vodka selon les films) et de vermouth blanc sec, le Dry Martini est la boisson f\u00e9tiche de James Bond, qui le pr\u00e9f\u00e8re m\u00e9lang\u00e9 \u00e0 la cuill\u00e8re, accompagn\u00e9 d\u2019une olive verte. Le Vermouth peut se boire pur, mais il est aussi l\u2019ingr\u00e9dient de nombreux cocktails classiques, tels que les Manhattan, Negroni, Americano et autres Martinez.<\/span><\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#feebdc\u00a0\u00bb custom_margin=\u00a0\u00bb50px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb20px|20px|20px|20px|true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-30-om-16.55.10.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n Le <\/span>Harry\u2019s Bar<\/span><\/strong> \u00e0 Venise, \u00e0 deux pas de la place Saint-Marc, est c\u00e9l\u00e8bre depuis les ann\u00e9es 1930 pour les cocktails invent\u00e9s par son cofondateur, Giuseppe \u00adCipriani (\u00e9galement cr\u00e9ateur du c\u00e9l\u00e8bre Carpaccio de b\u0153uf dans les ann\u00e9es 50)\u00a0: Bellini ou Tiziano.<\/span><\/p>\n Toujours \u00e0 Venise, le Caff\u00e8 Florian<\/span><\/strong> est le plus ancien caf\u00e9 d\u2019Italie, il a \u00e9t\u00e9 fond\u00e9 en 1720 et sa d\u00e9coration est inchang\u00e9e depuis 1858.<\/p>\n Situ\u00e9 dans le centre historique de G\u00eanes, \u00e0 quelques pas de la cath\u00e9drale, le Caff\u00e8 degli Specchi<\/span><\/strong> a ouvert ses portes en 1908 comme magasin d\u2019alcools, de nombreux artistes sont pass\u00e9s par l\u00e0.<\/p>\n Un bar du m\u00eame nom se situe \u00e0 Trieste sur la Piazza Unit\u00e0 d\u2019Italia. En activit\u00e9 depuis 1893, il est consid\u00e9r\u00e9 comme le salon de la ville, il a vu d\u00e9filer nombre d\u2019intellectuels italiens et europ\u00e9ens, dont [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n [ Marc Vanel ]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Moment de convivialit\u00e9 par excellence, l\u2019ap\u00e9ritif a des origines italiennes. Il serait n\u00e9 \u00e0 Turin en 1786, o\u00f9 un certain Antonio Benedeto Carpano cr\u00e9a le vermouth, une boisson \u00e0 base de vin aromatis\u00e9 avec diverses plantes aromatiques. Plus tard, des maisons comme Martini, Gancia ou Cinzano (que l\u2019on f\u00eate le 30 f\u00e9vrier, \u00e9crivait Boris Vian) […]<\/p>\n","protected":false},"author":5,"featured_media":52462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77,104],"tags":[],"class_list":["post-52685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nQuatre bars qu\u2019il faut conna\u00eetre<\/b><\/span><\/h4>\n
James Joyce.<\/span><\/p>\n