Cocktails + Chicchetti Inspired by the Rome of Coins in the Fountain
Inhabit the glittering postwar Rome of Coins in the Fountain — a city of graceful piazzas, unexpected romance, and long aperitivo hours as twilight settles over the Tiber by having a lovely cocktail and snack. The 1950s were a time of optimism and elegance, when Americans abroad mingled with Roman locals over Campari and conversation and every evening held the promise of adventure.
Cocktails
Sgroppino al Limone
The chicest of palate cleansers —somewhere between a cocktail and dessert.
1 scoop lemon sorbet
1 oz vodka
2–3 oz chilled prosecco
Whisk or blend gently until frothy. Serve in a coupe or flute
The Fountain Spritz
A light, effervescent cocktail for golden afternoons in Piazza Navona.
2 oz dry white vermouth
1 oz elderflower liqueur
Splash of prosecco
Lemon twist
Serve over ice in a champagne flute or wine glass.
The Stella
Named after John’s granddaughter, a refreshing and zippy drink!
2 oz orange juice
1 oz Campari
4 oz chilled prosecco
Whisk and serve in a coupe or flute
Chicchetti
Tramezzini alla Tonno
Delicate, crustless sandwiches filled with a zesty and smooth tuna salad
8 oz of tuna packed in olive oil (drained)
3 anchovies
2 tblsp of capers drained
juice and zest of one lemon
4 tblspn of mayo (fresh is best)
Combine and mix until very smooth and uniform (or briefly whip in a food processor). Chill for an hour, slather on white crustless bread, and cut into elegant triangles. Impeccable!
Gilda Skewers
Punchy little skewers packed with flavor! Each skewer has
one green olive
one anchovy
one pickled pepper
preserved lemon or orange rind
Parmigiano con Aceto Balsamico
Shards of aged Parmigiano, served at room temperature with a drizzle of aged balsamic vinegar.