Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
Italy's relationship with chinotto has been a bittersweet affair. John Irving traces the fall and rise of the fruit and the drink of the same name, now a symbol of Savona.
In the 16th century a sailor from the north-western Italian
region of Liguria took home the seeds of Citrus myrtifolia, the
myrtle-leaved orange tree, from China; hence the Italian name for
its small greenish fruit, chinotto. The tree acclimatised well and
its health properties soon became apparent. Too bitter to eat
fresh, its fruit was prized for its digestive qualities when
candied or preserved in syrup or alcohol.
The first chinotto-candying company, Silvestre-Allemand, opened in the French town of Apt in 1780.
A century later it moved up the Riviera to Savona, in Liguria, where Citrus myrtifolia had been crossed with the Seville orange to create the more prolific, virtually seedless hybrid Citrus aurantium. "In this form it's unique to Liguria," says grower Enrico Pamparino.
The Savonesi were quick to learn the ropes of chinotto candying, soaking the fruit in seawater or brine before peeling it and boiling it in syrup. "The syrup seeps through the skin by osmosis to make the flesh more aromatic," explains Vincenzo Servodio, owner of Besio, one of the last candying businesses in the city. "Tough skin, soft heart" was how the Savonesi described the fruit in the Belle Époque, when punters would pluck chinotti preserved in maraschino from majolica jars on the counters of local cafés.
Chinotti were and are an important ingredient of cakes and biscuits and are used to flavour countless aperitivi and digestivi. Chinotto juice was also mixed with fruit syrups to create thirst-quenching summer drinks. These were the ancestors of a fizzy drink, a bittersweet concoction of carbonated water and chinotto extract called simply chinotto, first produced by San Pellegrino in Lombardy in 1932, then in the postwar years by Chinotto Neri in the province of Viterbo and by the Veneto-based company Recoaro.
In the 1950s, Italians still revered the glamorous image of American GIs seen in wartime. In the movie An American in Rome, Alberto Sordi played a local youth who dreams the American dream dressed in white T-shirt, jeans and baseball cap. Jukeboxes blared out "Tu VuÒ Fà L'Americano" (You Pretend to be American), Renato Carosone's hit about a Neapolitan kid enamoured of whisky 'n' soda and rock 'n' roll.
Little wonder the nation began cheating on homegrown chinotto and fell in love with Coca-Cola, which began advertising in the Italian press and on TV in 1956.
In the same year, the fall from grace of chinotto the drink appeared to coincide with the coup de grâce for chinotto the fruit when a severe winter of freak frosts decimated the Savona groves. "For many years the chinotto was a forgotten fruit," recalls Pamparino, while agronomist Danilo Pollero explains how a 2003 survey revealed that only 118 fruitful trees still survived.
Citrus aurantium was tottering on the verge of extinction, but a string of coincidences - including Savona's desire to find a symbol to raise its international profile and the urge to return to tradition - combined to relaunch it. "By promoting chinotto we want to promote our land and the people who work it," said the mayor of Savona, Carlo Ruggeri, at the time.
About 15 small producers and processors came to the rescue and, in collaboration with Slow Food, established a "presidium", a project to grow more trees and revive the candying industry. Today more than 500 trees are productive and another 700 have been planted. For commercial purposes, Citrus aurantium, rechristened "chinotto di Savona", is now grown exclusively in the province of Savona, where Enrico Pamparino owns four tiny groves. "In this narrow strip of land between mountains and sea, larger plantings would be unfeasable," he says.
The chinotto boom has triggered a new lease of life for chinotto the drink. The Lurisia mineral water company now markets a version in a '50s-style bottle as "il vero", the real thing. "The fresh chinotti of the Slow Food presidium give our tonic water a special vintage flavour," enthuses CEO Alessandro Invernizzi, who sings its praises as an ingredient in new cocktails such as the Savona Libre and the Pamperotto.
An association, Amici del Chinotto, has even been founded in Milan "to promote the consumption, knowledge and culture" of the beverage.
The upshot is that chinotto is definitely back.
Not with a bang but a pop.
Related link: cocktail recipes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Tequila is the new black. At least it is for Jennifer Hawkin...
Craft brewing in Australia is hitting a sour note, and that’...
A fresh, bright Italian-accented sundowner.
Small is the order of the day in restaurants, with tight win...
We caught up with Nespresso Australia and New Zealand coffee...
Grab the mink and the fedora – this Baxter cocktail means bu...
Is this the year of gin going where no botanicals have gone ...
Thirty of our favourite drinks from Australia's best bars an...
The world is getting hotter and we’re not talking about glob...
The best thing you can take to a party, according to cocktai...
Drinking wine is more than a matter of taste, writes Max All...
Australians are getting a taste for thirst-quenching reds ma...
The local gin craze is in full swing. Max Allen taste-tests ...
In our inaugural Cocktail List of the Year awards, GT cockta...
Looking for a new summer drink? The search is over.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×