Located in cities from Miami Beach to Istanbul, the Altamarea group’s global portfolio of restaurants celebrate the diverse flavors of Italy, from coastal seafood and classic pizzas to the signature cuisine of Emilia-Romagna. But across the company’s varied menus, you’ll always find one staple: the Negroni cocktail, in both traditional and creative variations. So it makes sense that when two of Altamarea’s iconic New York City eateries wanted to do something special to toast to the spring, they took inspiration from the Negroni—as well as from fashion brand Falconeri, another company that celebrates the best of Italian traditions.
“We are always looking for authentic and meaningful ways to service our current customer base while also engaging with a new audience, (and) given Falconeri’s focus on Italian craftsmanship and innovative production methods, we felt that there was a natural synergy in partnering with them as two Italian luxury brands,” explains Ahmass Fakahany, CEO and owner of Altamarea Group. Introduced this March and running through May (with the possibility of an extension), the partnership includes the offering of the specially created Falconeri Corallo cocktail at the Michelin-starred Marea on Central Park South and the buzzing Osteria Morini in Soho. Both restaurants will also gift diners with vouchers for discounts at Falconeri’s two New York City boutiques and will serve mocktails—made with Sanbitter soda and house-made herbal tinctures—at the Soho boutique, located near Osteria Morini.
To create the bespoke cocktail, the restaurants enlisted Kelly Verardo, bar manager at Osteria Morini. Verardo first took inspiration from the corallo, or coral, color swatch featured prominently in Falconeri’s spring collection, as well as from the fine texture of their cashmeres. Then she looked to Trentino-Alto Adige, the northern Italian region where Falconeri is based. “I thought it would be nice to do a Negroni spin using products made in Falconeri’s home province,” she explains. She sought out ingredients from Antica Erboristeria Cappelletti, a fourth-generation company that’s been making liquors in Trentino since 1909. (Here's the recipe for the cocktail.)
The base of the Falconeri Corallo is formed with Cappelletti Aperitivo—known by locals as “Il Specialino”—which Verardo says “may be the oldest red bitter still in production. It is less sweet than its competitors and its wine base adds a drying texture.” Next in the glass is Cappelletti Amaro Pasubio, which is made from mountain berries from Trentino’s Dolomite Mountains, and is “a lighter, fruitier Alpine-style amaro.” That is followed by Cappelletti Amaro Sfumato, which derives its name from the Italian word for smoke. “This amaro’s profile is dark and smoky,” says Verardo, “and the main ingredient is a special rhubarb variety that grows in Trentino-Alto Adige and the Veneto.” Finally, the drink features a touch a gin and a garnish of a candied orange peel coated with blueberry dust, to mimic the look of fine cashmere.
Cappelletti pasta from Osteria Moreni. Pair it with a Falconeri-inspired cocktail. Credit: Liz Clayman
While “Negronis by nature have a bitter quality to them, this one is slightly less so, and has a nice body or weight to it, since the Cappelletti products are wine-based,” explains Verardo. “The Amaro Sfumato adds a smoky, herbal quality, while the Pasubio Amaro adds a fruitiness and pine notes to the drink.” Verardo says it is best enjoyed as an aperitif but could be paired with a main dish like Osteria Morini’s Cappelletti pasta, which features truffled ricotta ravioli topped with prosciutto and butter. “As the drink is amaro-heavy,” she adds, “it would also make for a great nightcap—especially after a hearty dinner.”
Above all, though, the drink celebrates the country both Altamarea and Falconeri love. “The past year has been difficult for so many, and we are proud to come together with another strong Italian brand here in a city that has become another home to us,” says Antonio Simonato, country manager and vice president of Calzedonia USA, the parent company of Falconeri. “We want to get New Yorkers out enjoying the tastes and textures of Italy again.”