Salt, Peat and Fire: Laphroaig Whisky Meets the Cuisine of Ciccio Sultano at W Rome

Posted by Rowena Dumlao - Giardina 8/13/2022

Salt, Peat and Fire: Laphroaig Whisky Meets the Cuisine of Ciccio Sultano at W Rome

With the principal components of salt, peat and fire, Ciccio Sultano, a two Michelin-starred Sicilian chef who is the Partner Chef of W Rome, and Nicola Zamperetti, Executive Chef, created a menu of finger food and tasting dishes paired with cocktails made with Laphroaig Whisky by Emanuele Broccatelli, W Rome's Bar Manager.

Laphroaig, known as the most richly-flavored of all Scotch whiskies, has single malts that give a pronounced smokey peat profile which lasts quite persistently in the finish, on top of sea-flavored undertones and delicate hints of sweetness and medicinal character.

The distillery was established in 1815 on the Scottish island of Islay where the location and production process are embodied in its whiskies. The grassy roots and decomposed fungus render the uniqueness of the peat Islay. The island of Islay is in fact largely composed of this kind of peat that famously gives the medicinal character to the barley. The higher amount of Sphagnum moss in the peat is what provides Laphroaig’s maltings their characteristic flavor. Furthermore, the casks used by Laphroaig are made from American white oak that previously housed bourbon. These oak barrels impart particular aromas which give their whiskies distinctive characteristic.

In celebration of the most famous whisky in the island of Islay and the only whisky that carries the Royal Warrant of the Prince of Wales, Emanuele Broccatelli and Ciccio Sultano designed a menu of Laphroaig-based cocktails paired with tasting dishes at one of the hotel's bars, the Giardino Clandestino. The salt of the ocean, which bathes the shores of the small island of Islay; the peat, which grows in every corner of this rugged territory; and the fire, which burns this natural fuel in the Pagoda chimneys of the distillery, restoring the unmistakable aroma of Laphroaig. These are the elements that make up the heritage of the most famous peaty scotch.

The tasting was led by Marco Gheza, Laphroaig's Brand Ambassador. The three cocktails concocted by Broccatelli with dish pairings of Sultano were:

Summer Toddy (Laphroaig 10, chili syrup, lemon and cucumber mint soda) paired with Arancino with Tomatoes and Mozzarella; Bread and Panelle; Palermitan Sfincione; Mozzarella and Pesto; and Pacchero Pasta alla Norma.

Simplicity (Laphroaig 10, salty honey sparkling water) paired with Meatballs with Tomatoes, Focaccia with Mortadella and Artichokes; and Swordfish and Couscous.

Foggy Day (Laphroaig 10, smoked pineapple syrup, bitter chocolate) paired with Tartlet with Cream and Fruit; Babbà; Paris-Brest; and Meringue with Strawberries and Cream by Pastry Chef Fabrizio Fiorani.

W Rome 
W Rome is the first W Hotel to open in Italy. It is a part of the W Hotels, an American luxury lifestyle hotel chain owned by Marriott International that is marketed toward a younger age group. It's a hotel that perfectly portrays the needs of both travelers of the international jet set and local connoisseurs with distinguished culinary proposals. W Rome has 162 rooms spread over two adjacent 19th-century mansions which mark the traditional architecture and cultural heritage of the city.

Ciccio Sultano 
A Sicilian chef who attained two Michelin stars in his restaurant in Sicily, Ristorante Duomo, bringing his region's flair and unparalleled gastronomic talent to the Roman culinary scene. He offers a contemporary interpretation of traditional Sicilian gastronomic recipes at the hotel's restaurant, Giano. With him in the kitchen is Executive Chef Nicola Zamperetti.

Emanuele Broccatelli
The Bar Manager of W Roma is an avid mixologist who invents his creations adapting to the culture of Rome and philosophy of W Hotels. A good cocktail is an art form to which he aspires with his idea of the perpetual nature. For each drink the standards are revised with fresh innovation, using carefully selected ingredients that are well-combined. The cocktails are prepared using essences of fruits, herbs and flowers that when blended together, take out drinks rooted to nature and reflects the Italian life through various seasons.