TO Arduino Farm, Fabrizio Bartoli And Martina MorelliAlmost 10 years ago, they created a bar that pioneered aperitifs under the stars on the Etruscan Coast. Their recipe? Tuscan spirits, homemade soft drinks, and signature cocktails that showcase the region.
There was a time when, on the Livorno coast, the aperitif was little more than a seaside ritual consisting of spritz and crisps. Then came the Bolgheri Green Tapas Bar Podere Arduino, in Castagneto Carducci: a bar nestled in the countryside that has brought a different idea of the drinking experience, anticipating the now popular phenomenon of aperitifs under the stars.
“We were among the first to propose a bar that was not detached from the territory, but that was its natural continuation - tells Fabrizio Bartoli, chef and agricultural heart of the project –. Our idea of blending was born with the same regenerative approach we use in the kitchen: valorizing fresh raw materials, recovering waste, and paying attention to sustainability."
Together with him, Martina Morelli, kindred spirit in work and in life: "We didn't want a classic cocktail bar. Here, every bottle, every botanical, and every preparation speaks of our land. This is what made us recognizable and, over time, transformed Bolgheri Green into a go-to spot for those seeking a different aperitif on the Tuscan coast."
A bottle rack that speaks Tuscan
The heart of the proposal is a bottle rack that highlights local artisanal production. FromNunquam Factory of Prato, with its gin OnlyJu (based exclusively on juniper) created in part specifically for the Podere, with vermouth and low-sugar bitters, up to the historic liqueur factory Borsi of Castagneto Carducci, which has continued to produce authentic and unique bitters since 1890.
Then there are the new generation distilleries: the Gaiole Winestillery in Chianti, with gin, bitters and vermouth from grape must (and even a truly non-alcoholic Gin and Tonic), the Alboni of Colle Val d'Elsa with its brandies and the Futa of Fiesole, mother of VKA organic vodka. “There are few Tuscan producers of spirits – observes Bartoli – But those few are capable of offering a very high level of quality. That's why we wanted them all here."
Next to them, little gems like the Ginepraio organic, the Peter in Florence and above all the "homemade" gins, Din's and Gin's, closely linked to the Bolgheri territory. The only exception to the 0 km rule is represented by the ecospirits by Velier, chosen not for fashion but for philosophy: the system Eco Tote It eliminates disposable glass and certifies environmental and social sustainability throughout the entire supply chain, from cultivation to distillation.
Homemade soft drinks and zero waste
The same care is found in soft drinks and preparations: fermented drinks, extracts and cordials are produced internally with seasonal raw materials from the Podere. “We prepare everything ourselves – explains the Bar Manager of Bolgheri Green, Lorenzo Ghironi –: Kombucha, kefir, cordials, and syrups. It's the best way to add a seasonal touch to cocktails, too. The only exception is Galvanina tonic, chosen for its 15 cl format that avoids waste and its completely recyclable can.
More than a bar, Bolgheri Green has become a summer ritual (and not only), made of sunsets, hills and glasses that tell the story of Tuscany. “We like to think – they conclude in chorus Fabrizio, Martina and Lorenzo – that whoever drinks here takes home not just a cocktail, but a memory: of the area, of the night and of the countryside that surrounds us". Making things even more special are green tapas and spectacular fire-baked dishes prepared on the spot, as well as temporary exhibitions like the current one dedicated to raw materials, further demonstrating the ongoing connection between Podere Arduino and raw materials—in all their forms.
Three signatures to try
In Camporella with Gin OnlyJu (Opificio Nunquam) and cordial with Podere botanicals and hibiscus. “It was our first signature. The house botanicals give it a bold character, but with a fresh, balsamic finish. It's still our most requested today.”
Elder with elderflower cordial picked in spring, classic Tuscan method and Bolgheri red wine float. "Elderberry grows wild on our hills, and picking its flowers in spring is almost a ritual. In this cocktail, the Tuscan Metodo Classico and Bolgheri wine complete a sip that speaks only of this place."
Negroni di Campo with Din's Rosemary, Nunquam bitters, Nunquam vermouth, fig leaves, all rested in an amphora. "The Negroni shouldn't be touched, but it can evolve. The amphora and fig leaves allow us to respect its soul while also making it our own, with a delicate, balsamic touch."
