CAPER DEL BORGO - BE BARMAN EVENTI
EXTRAORDINARY FOODS, 04.07.25
“Extraordinary Foods” is Arclinea’s exploration of our connections to the cultural significance and environmental and historic contexts of food. Through a range of recipes, ingredients, expert perspectives, this celebration of diverse food heritage, flavours and traditions will focus on the preservation of local and seasonal ingredients through cooking and conviviality.
CAPER DEL BORGO
The Caper del Borgo is a rock caper that grows spontaneously on dry stone walls and rocky areas of historic villages and is distinguished by its fleshy, oval and deep green leaves, and white or pink flowers, with long purple stamens and a unique flavor, with an almond aftertaste, which makes it truly distinctive. The Caper del Borgo plant has been the subject of studies for its ability to adapt to the climate of the village. The Capers del Borgo are harvested manually, following the growth rhythm of the plant. Local tradition values both the buds and the fruits of the caper.
Gin, Dry Vermouth, burnt Altamura bread and Capers del Borgo
Ingredients (makes approximately 6 cocktails, with recommended quantities for optimal recipe balance).
500 ml Gin
100 g burnt Altamura bread
100 g capers del Borgo
40 ml Dry Vermouth
to taste Citric acid
Garnish
Altamura bread powder infused in gin and Borgo caper powder. Citrus and elderflower veil.
Veil of citrus and elderflower
500 ml of water flavored with citrus peel oils
100 ml of elderflower syrup
Procedure
Infuse BE Gin under vacuum with the slightly burnt Altamura bread to bring out its toasted notes.
Create a 2:1 syrup using del Borgo capers and Dry Vermouth (100 gr sugar, 50 gr Dry Vermouth, 5 gr del Borgo caper extract).
Balance everything with a pinch of citric acid.
Combine all the ingredients and add a gelling agent (e.g., edible gelatin sheets) to create a bite-sized jelly.
Complete the jelly with Altamura bread powder and del Borgo caper powder.
Cover everything with a veil of citrus and elderflower (previously created with a sheet of edible gelatine).
Complementary preparations
Altamura bread powder
Place the bread flavored with gin in a dehydrator for 10 hours at 60 degrees and when it is dry, crumble it with a spice grinder or mortar.
Del Borgo caper powder
Take the solid part obtained from the extraction and put it in a dehydrator for 10 hours at 60 degrees, then chop it in a spice grinder.
Veil of citrus and elderflower
Bring to about 80 degrees the water flavored with citrus peel oils and the elderflower syrup using a kettle, then immerse 8 sheets of edible gelatine previously soaked in cold water and then squeezed. Melt everything and then pour into a pan so as to create a thin film, which can then be shaped using a 15 cm round pastry cutter.
“Exploring with high-end mixing the diverse territorial legacies connected to the tradition of Italian cuisine enhances the essence of Italianness in a contemporary way and the gastronomic experience.”
BE BARMAN EVENTI
BE is a project that revolves around hospitality, born from our desire to offer a taste experience that involves all the senses, to accompany you on a journey through taste and aesthetics, in which every detail is aimed at telling a visual and flavorful story and whose goal is the constant search for beauty.
Alessandro is the nose that elegantly searches for the exceptional balance from which every story begins, and always returns; Giovanna is the gaze placed on each aspect and detail of the service, with the desire and vocation to interpret what the customer has imagined for each occasion.
Our creations are born from respect for traditions, with an eye on current trends and accompany the evolution and contemporaneity of mixing, giving life to a selection of meditative cocktails, to elevate drinking to a ritual.
