Biobeing Porta Nuova the brand new drink card signed by Carlo Simbula, chosen by Vittorio Borgia at the head of the group Biobeerì, to guide the cocktail bar.
L’appetizer returns to be the protagonist of this new beginning, an appointment to welcome the beautiful season and to rediscover the pleasure of being together again.
A much loved ritual, a worthy conclusion to a working day, to be spent in complete safety.
THE cocktails designed by Simbula they all stand out for a common trait: simplicity. Its philosophy is “less is more”, this translates into the use of a few ingredients to bring each one to their maximum expression, without exaggerating with aromas and flavors. Space for the creativity of the young bar manager who focuses on immediate cocktails in the structure, fresh, colorful, beautiful to look at and excellent to sip. The result is a contemporary, essential drink list, very attentive to the enhancement and narration of individual products.
“Carlo knows how to best interpret our organic philosophy that opens up a panorama to be discovered. The raw material is also in mixology an essential element to sip cocktails that remain in the memory and that appeal to a public increasingly attentive to well-being as well as to taste. For this reason we have involved the best organic producers to offer an intriguing proposal, which tells of a playful mixing and in line with the trend towards lightness even in cocktails“. says Vittorio Borgia
The drinks offered are strictly organic, 15 in total inspired by spring and summer. Fresh, drinkable cocktails served on ice. 10 signature drinks including, the Tropical Sour based on Vodka Stolichnaya, exotic and citrusy, for those who prefer more spicy flavors theAsian Gimlet, dry herbaceous and citrusy, the Bio Colada, fruity rum-based with coconut, pineapple, il Caribbean Sour exotic and sparkling. There is also a non-alcoholic proposal, Zero, made with the basic botanicals of gin, a new, witty and aromatic distillate. Among the classics, revisited in a contemporary way, the Gin Fizz, the Cosmopolitan, the Negroni or the Shaken bitter.
Freshness, simplicity and variety, games of textures and colors for an immediate, easy and capable offer to meet the tastes and palates of the wider public, always all from a sustainable perspective.
Sustainability which also means using recycled ingredients, in the name of fighting waste without sacrificing flavors and creativity, with attention also to plastic free, replacing plastic straws with their biodegradable version in corn starch.
An important novelty of the Bioesserì aperitif is the combination with four pizzas designed ad hoc fromExecutive Chef Federico Della Vecchia: the Pendulum a margherita made with piennolo cherry tomatoes and agerola provolone. A perfect combination of flavors where the smoked hints blend well with the sweet and mineral inflections of the tomato; there Enna a white pizza with the addition of Enna piacentinu, all embellished with a fresh pistachio grain on the way out; there Bianca a white bizza with agerola mozzarella and gorgonzola that is finished with a curly endive salad and anchovies that give a refreshing touch and character to the whole; the classic sfincione an inevitable pizza on the menu for its origins, a mix of thick and intense ingredients that create a powerful and enjoyable result.
A range of flavors that go perfectly with drinks to continue to give the customer a taste experience in the name of the excellence of raw materials.
Cagliari, born in 1984, Simbula has begun to gain experience in three, among the best clubs in the Sardinian capital. In 2012 he moved to Milan where he started at Tapa, a Spanish cocktail restaurant and then moved to The Doping Club, alongside Massimo Stronati and Stefano Agostino. After a parenthesis on the canals, at Pinch Spirits & Kitchen and at Morgante, in 2017 he embarked on The Spirit project, one of the most beautiful cocktail bars on the Milanese scene. In 2021 he decides to join the Bioesserì group.