SPRING 2021
ALLERGICO HOSPITALITY GIN We talk to the company helping the hospitality industry one G&T at a time!
+ Gelateria Del Teatro Allergico pays a virtual visit to a store making Italy's most iconic food more allergy-friendly.
ALSO: Angioletti: Why we should all pay more attention to Italian cider.
Page 4: Hospitality Gin:
We talk to company founder Tom Lord about how his business is fundraising to support the hospitality industries during the pandemic.
Page 10: Gelateria Del Teatro:
Allergico magazine heads on a virtual trip to Rome to check out a gelateria with an innovative allergy-awareness method.
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Page 14: Angioletti Cider:
Italy's largest cider-maker talks to us about why they started up and the reason why Italy historically hasn't been a cider-producing nation unlike its neighbours.
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THE INFORMATION AND TIPS IN THIS MAGAZINE ARE NOT TO BE SUBSTITUTED FOR MEDICAL ADVICE.
CONTENTS
THE INFORMATION AND TIPS IN THIS MAGAZINE ARE NOT TO BE SUBSTITUTED FOR MEDICAL ADVICE.
SPRING 2021
Editor's Note Hello Allergicos!
So here we are in 2021, it’s a new year in an unfamiliar world. But in these tough times there have been moments of light, with the pandemic bringing out the best in people as we endeavour to support eachother through this. With that in mind we’ve got a fantastic main feature for you in this issue where we interview a gin company who is doing its bit to support the hospitality industry. As well as this, we take an armchair trip to Italy to visit an allergy-friendly ice-cream parlour in the heart of Rome. We’ll then hop from Rome to Trentino via Buckinghamshire for a cider story like no other. I hope you enjoy the stories and from us all here at Allergico, we hope you stay safe and well.
Best wishes, Sophie Editor/Founder
Acknowledgements: Sophie and the Allergico team would like to thank: Tom Lord, Antoni Heatley & the Hospitality Gin team, David Peek & the Angioletti Cider team, Stefano Marcotulli & the Gelateria del Teatro team, Anne & Richard Wallace.
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Allergico Features:
Hospitality Gin PHOTO CREDITS: Hospitality Gin, Victoria Greensmith Photography
With the hospitality industry struggling due to the Coronavirus pandemic, we talk to a company aiming to do their bit to help out through sales of gin.
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Photo credits: Sainsbury's, Tesco, Majestic Wines, Da Mhile Distillery, Three Tuns Brewery, The Whisky Exchange, Cloven Hoof Rum, Master of Malt, Kokoro Gin, Marks & Spencer, Waitrose, Morrisons
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Born in Sheffield in early 2020, Hospitality Gin was the idea of drinks industry veteran Tom Lord and the concept was a simple one: a notfor-profit spirit company that would donate all the money from its sales to hospitality charities such as The Drinks Trust and Hospitality Action. Tom then partnered up with Cooper King Distillery to produce this product. The first gin to be produced was Page 6
Off the back of the first gin’s success, Hospitality then launched the first in their Bartender’s Series which they state aims to showcase unconventional flavour combinations and therefore improving drinks through inspiring creativity and innovation. First up in the series is the Pineapple and Pepper gin and with such an intriguing name it certainly serves the purpose of piquing curiosity. That intrigue then only strengthens when you read that the botanicals list which contains unusual flavours such as green pepper and pineapple. The latter showcases the brand’s skill as
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their Charity Dry variety, designed to be a classic spirit, but with a few exciting twists courtesy of botanicals including lavender and cardamom. It was an instant hit, selling hundreds of bottles and raising a lot of money.
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When the pandemic started, the hospitality industry saw almost all of its trade wiped out practically overnight causing both people and businesses to suffer. But this predicament has also prompted a groundswell of support for the industry and sometimes this has been in unexpected ways and arguably Hospitality Gin is one 0f those.
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pineapple is notoriously difficult to use in the distillation process.
Both the gins are available from : https://hospitalitygin.co.uk
Much like its predecessor, the Pineapple and Pepper Gin was a triumph and together both are expected to raise over £10,000 for hospitality charities.
ALLERGICO’S TOP SERVING SUGGESTIONS:
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Pineapple and Pepper:
Both gins come in 50cl and 70cl bottles and the prices are as follows: Charity Dry: 50cl - £30 70cl - £38
50cl - £30 70cl - £38
Charity Dry: Serve this in a tall glass with a light tonic or sharp lemonade to compliment the zesty botanicals. Garnish with peppercorns to balance the flavours. Why not mix it in with a Negroni or a Martini? Pineapple and Pepper: Serve with either plain sparkling water or lemonade. The key here is balancing the fresh flavours so that both gin and mixer can shine. If you wanted, why not mix with some pineapple juice and coconut milk for a fresh take on a Piña colada?
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Charity Dry
Botanicals: Honey and lavender, zesty lemongrass, cardamom and juniper.
The London Dry has all the much-loved characteristics typical to the variety and the addition of lavender, lemon and cardamom add a beautifully gentle note, whilst delivering a strong flavour hit. Drinking this gin, I not only got to experience the best of the traditional London Dry elements, but I also got something new and refreshing. I’d recommend serving this in a tall glass, chilled with a little sparkling water or tonic on a hot summer’s day.
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Hospitality Gin
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Allergico Reviews:
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Pineapple and Pepper Botanicals: Pineapple, green bell peppers, pink peppercorns, lemon thyme, orange blossom, orris root, orange peel, and juniper.
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For the Pineapple and Pepper gin, the first in their Bartender Series, it’s safe to say that intrigue was my initial emotion. Finding bell peppers and pineapple together in a gin certainly raised my eyebrows but then again this range did promise to be something a little bit different and that it certainly did! The green pepper adds a surprisingly refreshing note, working well with the other botanicals and especially the pineapple which is notoriously difficult to distill. If you’re looking for a slightly different gin to excite you but still provide all the refreshing qualities we love about the drink, this is your gin.
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Allergico talks to:
Gelateria Del Teatro PHOTO CREDITS: Gelateria del Teatro team
It's fair to say that no-one does ice cream quite like the Italians! However for those with egg and dairy allergies, finding suitable versions of this delicious treat can be a minefield, especially whilst on holiday due to potential language barriers. But for visitors to Rome who have allergies, there is a solution thanks to the wonderful Gelateria del Teatro. Situated just 4 minutes from the gorgeous Piazza Navona, it not only boasts an impressive array of flavours, but it also has a rather impressive allergy awareness system. We spoke to Stefano Marcotulli, the owner of Gelateria del Teatro to tell us more.
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We do not make "allergen-free" ice cream to meet a market need. We give priority to quality and there are certain flavours whose quality of flavour comes out without adding milk. One example is dark chocolate, ditto for fruit as adding milk would change its taste and quality. Some flavours we make are "allergen free" because the taste of the ice cream itself requires it. As for gluten, the only flavours that contain gluten are because the ingredients contain it. Eggs are present only in certain flavours and we point it out.
The best ice cream flavour is what we will do "tomorrow". Ours is a continuous research. The latest of these is Damask Rose with raspberry.
2.What system do you use to identify allergen-free ice cream?
4.How do allergic people respond to all the flavour options when they visit your shop? When they enter the room they smile. And we hope they smile even when they go out! In short, they liked our allergen-free flavours!
5.What is the secret to making the perfect Italian ice cream?
A great passion, knowing how to bring out the "artistic side": being able to We use a system of three palette express oneself, research. Obviously colours: white contains milk, blue also the knowledge of the trade in its does not contain any allergens, yellow more technical aspects. contains both milk and eggs.
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3.What's your best ice cream flavour?
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1.Why did you decide to make an allergen-free ice cream?
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6.Why do you think Italy is so famous for its ice cream? Because it has so much "know how": it is experience, many years of tradition. The Italian is always in search of quality, it is in its DNA, in its history.
7.How has your store coped with Covid-19?
9.What flavours of ice cream do you have that are perfect for spring? The perfect flavours for spring are suggested by the season, therefore the first peaches, apricots, stracciatella with mint leaves, sage and raspberry. Whole fruit, watermelon.
10.What is the most unusual flavour of ice cream you've ever sold?
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Currently, we’re trying to implement all the necessary precautions to ensure safety and hygiene. The situation is very difficult, unfortunately we have Pumpkin baked in the oven with had to reduce the staff. We try to stay spices with cloves and cinnamon, on our feet and face the emergency. variegated with dark chocolate and amaretto. Another unusual one we 8.What are your plans for the offered for people with allergies was future of the store? mint and pineapple. Continue to experiment, research, create new tastes and at the same time continue to have fun at work.
Where to find them: Via dei Coronari, 65/66, 00186 Roma RM, Italy
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SPRING 2021
Allergico Reccomends:
Angioletti Cider PHOTO CREDITS: Angioletti Cider, Forty Acres Ltd
It's fair to say that compared to other nations, Italy isn't as well-known for its cider. However one Anglo-Italian company is trying to change that and in doing so has created what we think is some of the nicest cider of recent years. Since they were founded in 2016, they've gone from strength to strength and now are able to be found in most local UK supermarkets! Their cider has all the sparkle of a Prosecco, but being vegan and gluten free is certainly a great alternative! We caught up with the company's Founder David Peek to ask him how they get their cider to be so delicious and why Italy isn't as well-known for producing it. Page 15
ket for a high-quality, authentic cider brand from Italy, to sit alongside all Interesting story… It’s because of the other great Italian food and drink. Benito Mussolini!! In the 1930’s the fascists forbade the fermentation of 2. Why did you make the cider ve- all other fruit other than grapes so as to support the Italian wine industry. gan and gluten free? Good news for Italian wine, bad news for Italian cider! Those laws have All ciders are gluten free. Having a vegan cider was an important consid- long since been repealed, but Italians eration given the increasing populari- effectively had decades of cider being illegal. ty of began diets.
5. What reception have you gotten 3. How important is making products accessible to a wide audience? to your cider? Very, hence having our product available in ‘mainstream’ retailers and a wide range of On-Trade stockists is very important to us. Page 16
Excellent, our cider is now sold in 3 of the top 4 supermarkets in the UK, as well as USA, Ireland, Finland, Sweden and Lithuania. In fact, Angioletti is
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4. Italy is not as well-known for its There was an obvious gap in the mar- cider, why do you think that is?
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1. Why was Angioletti set up?
SPRING 2021
6. Do you have plans to expand the range? Not for now.
7. What foods go well with the cider? I find Angioletti Secco to be a great match for a plate of antipasti.
CIDER QUIZ! There’s nothing quite like a refreshing cider, but how much do you know about this delicious beverage? Test your knowledge with our quick quiz below! Question 1: Where was the earliest example of apples being fermented recorded in 55BC?
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8. How would you recommend serving Angioletti cider?
a) Rome, Italy
Serve chilled (or over a little ice) in a large glass with stem.
c) Galicia, Spain
9. If you could describe the cider’s taste in 3 words, what would it be? Refined Delicate Wow
b) Kent, England
Question 2: What is cider’s pear counterpart called? a) Poire b) Perry c) Gellygen Question 3: Which of these is not a currently available flavour of cider? a) Habanero chilli
Answers: Q 1: B - the Romans recorded it when they invaded! Q 2: B - It's delicious! Q 3 : B - Rather thankfully this isn’t a flavour yet!
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now the biggest Italian cider brand in the world!
b) Dill pickle c) Mango Page 17
See how you do with this issue's fiendish cipher!
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PIGPEN CIPHER:
WHETHER YOU CELEBRATE EASTER, HOLI OR JUST THE ARRIVAL OF SPRING, WE HOPE YOU HAVE A LOVELY SEASON!
SOLUTION:
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PUZZLES & GAMES
Test your knowledge of spring foodie traditions from around the globe! Question 1: Which of these is NOT a common variation of the Holi staple Lassi? A) Coriander B) Mango C) Tomato Question 2: What do people celebrating the Spanish festival La Tomatina do?
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A) Make tomato cakes B) Throw tomatoes at each other C) Hold tomato-eating contests Question 3: What do Bosnians do during the festival of Cimburijada? A) Eat scrambled eggs B) Make pancakes C) Egg nearby houses Question 4:
ANSWERS: Q1 - C: Yes amazingly coriander is a common flavour! Q2 - B: This is an iconic and popular festival in Spain. Q3 - A: In Bosnia, eggs represent new life and the spring, hence the tradition! Q4 - B: Both are DELICIOUS!
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THE SPRING QUIZ:
SPRING 2021
What is the difference between Chinese and Vietnamese spring rolls? A) One is grilled and the other is roasted B) One uses clear wrappers and the other doesn't C) One contains only meat and the other only fish Page 19
Thank you for reading....
....SEE YOU IN THE SUMMER!
