Faithful to the mantra of "eat, drink and research", Tinto presents itself to its customers under a new guise of continuous research that deals with cuisine in an alternative way and full of surprises.
When born Dyed
Four years ago Tinto was born on the Fano seafront, from a project based on the excellence of the Marche region. A group of friends who meet and give life to a project that gives voice, in this particular case we will say "flavor", to gastronomic reality and excellent mixing. This year, however, with the entry into collaboration as Bar Manager of Nicola Romiti, a new project called "liquid cuisine" is being launched, where constant research and experimentation are the basis of the innovative philosophy proposed by our reference bartender . But what is it? Pairings between cocktails and tapas or something really unusual?
Liquid cuisine: mixology explained through gastronomy
The liquid cuisine proposed by Tinto is not limited to flavor combinations, but represents a true ritual in which cooking meets mixing. The cooking techniques are transported into the world of mixology where they create a perfect combination in the final result. From sous vide cooking to the use of the barbecue, the restaurant's gastronomy is transformed based on Nicola Romiti's super innovative ideas in a liquid version. A unique experience where the thin line between drinking and eating comes together exploding in a mix of flavors and unique sensations for the palate.
Tinto's drink list
Tinto's drink list enclosed in a sumptuous red cover consists of two pages in which six cocktails are presented in four sections by type. In the first we find the innovative versions of signature cocktails under the title of “From Tinto to you” and the proposals of “Twist on classic”. While on the second page there is a list of the historic drinks that accompanied Nicola Romiti's journey under the title of "Tinto's best-seller" and the non-alcoholic drinks.
On a weekly basis it is always possible to find off-the-list cocktails, new inspirations born from the continuous study and application of the most innovative techniques of liquid cuisine.
Tinto is a constantly evolving experience, where every single detail makes the atmosphere unique. Continuous research in terms of flavors has the ability to accompany the customer towards a new experience. The versatility of the proposals, both culinary and liquid, allows Tinto to change face daily while maintaining that absolute identity, characterized by taste and passion.
Clelia Mumolo
