{"id":1649,"date":"2017-05-20T14:57:43","date_gmt":"2017-05-20T12:57:43","guid":{"rendered":"https:\/\/www.torinodoc.com\/?p=1649"},"modified":"2026-03-16T12:48:40","modified_gmt":"2026-03-16T11:48:40","slug":"wild-turin","status":"publish","type":"post","link":"https:\/\/staging.torinotaste.it\/?p=1649","title":{"rendered":"WILD TURIN"},"content":{"rendered":"

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WILD TURIN<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ use_custom_gutter=”on” gutter_width=”2″ specialty=”on” _builder_version=”4.27.4″ _module_preset=”default” background_color=”rgba(163,34,54,0.1)” custom_padding=”38px||8px|||” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/wild-turin-480×480-1.jpg” title_text=”wild-turin-480×480″ _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|6px|6px|6px|6px” box_shadow_style=”preset1″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”||0px||false|false” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#000000″ custom_margin=”||25px|||” global_colors_info=”{}”]<\/p>\n

1,5 cl Valsusa DOC 1 cl estratto di zenzero 1,5 cl Vermouth Carlo Alberto White 3 cl Wild Turkey 101 2 dash Angostura decorazione scorza d\u2019arancia e una ciliegia al maraschino Tecnica di preparazione: throwing Utilizzare un bicchiere highball colmo di ghiaccio. Frullare in un blender dello zenzero fresco. Prendere uno strainer, versare tutti gli [\u2026]<\/p>\n

Ingredienti<\/strong><\/h2>\n

1,5 cl Valsusa DOC
<\/strong>1 cl estratto di zenzero
1,5 cl Vermouth Carlo Alberto White
3 cl Wild Turkey 101
2 dash Angostura
decorazione<\/strong> scorza d’arancia e una ciliegia al maraschino<\/p>\n

Tecnica di preparazione: throwing<\/strong>
Utilizzare un bicchiere highball colmo di ghiaccio.
Frullare in un blender dello zenzero fresco.
Prendere uno strainer, versare tutti gli ingredienti e miscelare usando la tecnica throwing.
Versare nel bicchiere con l’utilizzo di un double strainer.
Guarnire con una scorza d’arancia e una ciliegia al maraschino.<\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/staging.torinotaste.it\/?p=1750″ button_text=”Vedi i Freisa” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_size=”17px” button_text_color=”#A32236″ button_bg_color=”#FFFFFF” custom_margin=”||20px||false|false” custom_padding=”1px||1px||false|false” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ use_custom_gutter=”on” gutter_width=”2″ specialty=”on” _builder_version=”4.27.4″ _module_preset=”default” background_color=”rgba(163,34,54,0.1)” custom_padding=”38px||8px|||” border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dotted” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2017\/05\/tarek-480×480-1.jpg” title_text=”tarek-480×480″ _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|6px|6px|6px|6px” box_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”||0px||false|false” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#000000″ global_colors_info=”{}”]<\/p>\n

Tarik Lotfi
<\/strong>Nasce professionalmente come barman classico e si avvicina al mondo del flair all\u2019et\u00e0 di ventuno anni.
Sviluppa svariate esperienze lavorative in Italia e all’estero. Nel 2012 inizia a gareggiare in competizioni internazionali di flair<\/strong> che lo portano a confrontarsi con i migliori bartender del mondo.
Dal 2013 \u00e8 head bartender del Closer Cocktail bar di Torino<\/strong> e dal 2015 cofondatore della Closer Bartender School<\/strong>.<\/p>\n

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Un progetto di :<\/strong><\/p>\n

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CONTATTI<\/p>\n

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Camera di commercio di Torino<\/span><\/span><\/span>
Via Carlo Alberto, 16 – 10123 Torino<\/span>
<\/span>Tel 011 571 6388 |\u00a0<\/span>torinodoc@to.camcom.it<\/a><\/p>\n

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PEC – Posta elettronica certificata protocollo.generale@to.legalmail.camcom.it <\/a>
Partita IVA 02506470018 <\/span>|<\/span>\u00a0Codice fiscale 80062130010<\/span><\/p>\n

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Cookie policy<\/a><\/p>\n

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In collaborazione con:<\/strong><\/p>\n

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WILD TURIN1,5 cl Valsusa DOC 1 cl estratto di zenzero 1,5 cl Vermouth Carlo Alberto White 3 cl Wild Turkey 101 2 dash Angostura decorazione scorza d\u2019arancia e una ciliegia al maraschino Tecnica di preparazione: throwing Utilizzare un bicchiere highball colmo di ghiaccio. Frullare in un blender dello zenzero fresco. Prendere uno strainer, versare tutti […]<\/p>\n","protected":false},"author":1,"featured_media":1651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"

1,5 cl Valsusa DOC<\/a>
<\/strong>1 cl estratto di zenzero
1,5 cl Vermouth Carlo Alberto White
3 cl Wild Turkey 101
2 dash Angostura
decorazione<\/strong> scorza d'arancia e una ciliegia al maraschino<\/p>

Tecnica di preparazione: throwing<\/strong>
Utilizzare un bicchiere highball colmo di ghiaccio.
Frullare in un blender dello zenzero fresco.
Prendere uno strainer, versare tutti gli ingredienti e miscelare usando la tecnica throwing.
Versare nel bicchiere con l'utilizzo di un double strainer.
Guarnire con una scorza d'arancia e una ciliegia al maraschino.<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[29],"tags":[],"class_list":["post-1649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktail"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/1649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1649"}],"version-history":[{"count":4,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/1649\/revisions"}],"predecessor-version":[{"id":11517,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/1649\/revisions\/11517"}],"wp:attachment":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}