Once upon a time there was a sommelier: in contemporary culture, pairing dictates the bonds of good drinking

Pairing is the right combination of food and drink, a culinary art that involves not only taste, but also smell and sight. This ancient practice can happen in two main ways: by “combination”, that is, combining similar ingredients, or by “contrast”, combining opposite flavors. A perfect pairing can transform a meal or an aperitif into an unforgettable experience, capable of enhancing flavors and stimulating the senses.

Juxtaposition and contrast: the two souls of pairing
In the world of mixology, the art of creating balanced cocktails, pairing takes on new nuances. Different ingredients can be combined in the same drink, creating surprising and refined combinations. For example, the bitterness of a bitter can balance the sweetness of a syrup, while the acidity of a juice can enhance the freshness of an alcoholic base. The result is a harmony of flavors that delights the palate and cheers the spirit.

For “combination” there can be various reasons that, for chemical-molecular components, make foods match perfectly with each other, or these with drinks. More simply, nature has made us intuit these combinations, such as, for example, following the color combination. This can be the case of light foods such as fish, cheese, risottos, white meats that are certainly good if combined with a white wine. To avoid making mistakes, we can also find combinations by remaining in the territory where the landscape has already thought of everything. Thus in Liguria, the “Pigato” and its notes of mint, basil and light sea flavor, marry with pesto.

Instead, for “contrast” you mitigate the fat, acidity or sweetness with opposite elements: fatty food with a dry drink and sweet food with an acidic drink. This type of pairing in Rome has found a saying. If something is done well, they say it is a “butter and anchovies”, in the crostini the saltiness of the anchovy is toned down by the sweetness of the butter. A dessert at the end of the meal will certainly be well accompanied by a cocktail with a strong acidity, which will refresh the palate. On the Emilian hills a dry, fresh and sparkling Lambrusco will lighten the baroque sumptuousness of a tortellino in broth. The “unambinabile” artichoke that because of its bitter part becomes difficult for many wines, instead goes perfectly with an Americano cocktail, thanks to the red Vermouth which is nothing more than an aromatized wine.

The Taste of the Future: Ever-Evolving Sensory Experiences
In an era in which sensory experience plays an increasingly central role in the world of catering and beverage, pairing represents a meeting point between tradition and innovation. New trends see the search for unusual combinations and the experimentation of new combinations, to offer diners a unique and unforgettable experience. The continuous evolution of pairing techniques opens the way to infinite possibilities for discovery and creativity.

The pairing at Palazzo Montemartini
The proposal by Mauro Cipollone, Bar Manager of Palazzo Montemartini, is an expansion of the concept of pairing itself. Starting from a pairing created by taking inspiration from international cuisine and the Ceviche recipe, Mauro Cipollone presents his Lilly cocktail: rosemary syrup, lime and pisco, a South American distillate, infused with hibiscus and coriander. “The notes of this drink will be fresh and acidic and will leave you with a very long finish” is how he describes it to us.

Taste, creativity and experimentation
Food and drink pairing is much more than a simple combination of flavors: it is a journey through cultures, traditions and innovations. By combining or contrasting ingredients with mastery, it is possible to create sensory experiences that will remain etched in the memory of those who experience them. The future of pairing promises to be full of new nuances and surprises, ready to amaze and delight even the most demanding palates. Let the journey into the world of pairing begin, with a new blend of flavors to explore and appreciate. Enjoy your journey into the world of taste.