{"id":1251,"date":"2017-11-10T09:57:32","date_gmt":"2017-11-10T09:57:32","guid":{"rendered":"http:\/\/www.werfood.it\/?page_id=1251"},"modified":"2018-06-25T15:12:49","modified_gmt":"2018-06-25T15:12:49","slug":"dry","status":"publish","type":"page","link":"https:\/\/www.werfood.it\/en\/dry\/","title":{"rendered":""},"content":{"rendered":"
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DRY - GIO TIROTTO\u00a0<\/span><\/h2>\n
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WE R FOOD's exploration of the world of Bartendency<\/strong>\u00a0continues. The setting for the third stop is once again Milan, where, in Via Solferino, you'll find Dry<\/strong>: a cocktail bar that in just a few years has become a benchmark for good beverage, blending design, modernity and quality in a place where ideas happen. An original venue, starting with its name \u2014 also an acronym for Don't Repeat Yourself.<\/span><\/div>\n
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The designer chosen for the new project is <\/span>Gio Tirotto<\/strong>. The creative idea is his: three enchanted handmade books representing the ingredients of the traditional liqueur from the Piacenza hills, captured through the photographic eye of Luca Privitera.<\/span><\/div>\n
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Gio Tirotto and Luca Camminati, lifelong friends, are the ones behind the RYTO<\/strong> <\/a>spirit, the star of The Old Ryto cocktail, created for the occasion by Lorenzo Andreoni, <\/strong>venue director, and young bartender Beatrice Rocco.<\/span><\/div>\n
The result is nothing short of magical.\"\u00a0Abracadabra<\/strong> ,\" says Gio Tirotto, \"is the setting for an imaginary tale in which the time<\/strong>, excellence<\/strong> and the\u00a0ancient recipe<\/strong> of Bargnolino, fundamental values of RYTO, blend with DRY, a venue where crafting a cocktail becomes a precise sequence of actions born from in-depth research into the chosen ingredients. In this way, I sought to build a story that could dig deep into the observer, pushing the imagination until it finds itself in a new place \u2014 imaginary, precisely \u2014 where unknown forces create and combine the ingredients in their own way, giving us a new medicine on the rocks, garnished with berries from a wild plant called Prunus Spinosa.<\/span><\/div>\n<\/div>\n<\/div>\n
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PH Luca Privitera<\/em><\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

DRY – GIO TIROTTO\u00a0 \u00a0 Continua l’esplorazione di WE R FOOD nel mondo Bartendency. Scenario della terza tappa \u00e8 ancora Milano dove, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/page_fullwidth.php","meta":{"footnotes":""},"class_list":["post-1251","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/pages\/1251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/comments?post=1251"}],"version-history":[{"count":303,"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/pages\/1251\/revisions"}],"predecessor-version":[{"id":6439,"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/pages\/1251\/revisions\/6439"}],"wp:attachment":[{"href":"https:\/\/www.werfood.it\/en\/wp-json\/wp\/v2\/media?parent=1251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}