After the appearance of Eric Asimov’s excellent article on vermouth for the New York Times last week, “This Summer, Pause for the Vermouth Hour,” we organized a call with Fulvio Piccinino from Turin. Fulvio, a professor at the Slow Food University of Gastronomic Sciences in Bra, is widely considered to be the world’s greatest expert on vermouth.
Not only has he authored the definitive book on Vermouth of Turin (an appellation that quotes him in its regulations as the number one resource on the origin, history, and production of Vermouth of Turin), he also runs a highly popular full-immersion vermouth laboratory in the Piedmont capital where participants study the history of vermouth and blend their own vermouth with specially created infusions.
When the owner of Amistà, Michele Marsiaj, wanted to develop a red wine vermouth using Amistà Nizza, he reached out to Fulvio who helped him fine tune the recipe.
We couldn’t be more pleased to share our conversation here. Enjoy!