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Although this sophisticated aperitivo bar offers more than 40 small plates of well-considered Italian fare, cocktails reign supreme. Head Barman Simone Francini and the team create the mixes with passion and flair, using Italian ingredients wherever possible. Homemade tinctures and Italian liqueurs figure strongly, as do local gins (Dolomites-distilled Ginpilz, for instance, big on juniper, citrus and alpine herbals). The range covers classics (barrel-aged Negroni); Milan’s current fetish, Vodka Mule, made with clementine and cinnamon and Campari bitters; and signatures evoking various regions. Sleek design, Ibiza beats, and polished staff complete the package, attracting the Made In Chelsea mafia. Suggested food pairings include grilled octopus with Friuli Venezia Giulia (Berto gin, Grappa Julia, honey, lime juice, Piccolit foam). Homemade tagliatelle with beef ragù and mini meatballs, and fried charcoal pizza with Camembert fondant are further highlights.
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