Solferino
Without
Borders

This cocktail was born from the coming together of two cultures: a love story between a man from Turin and a woman from São Paulo, both with a passion for the classic Torino-Milano cocktail.
From this interplay of love and a deep connection to their roots, “TO-MINAS” was born.

The ingredients of the first experiment?
GERMANA “Umburana” Cachaça — Brazil’s iconic spirit, with deep roots in the state of Minas Gerais — and Vermouth, born right here in Turin (and not just any Vermouth, but COCCHI’s “DopoTeatro”).

It was good, but something was still missing.

The next step was to add lime, but the balance still wasn’t quite right.

Then came the inspiration: honey!

This combination of Cachaça has deep roots in Brazilian tradition: originally used as a natural remedy, it is still enjoyed today as “Cachaça com mel e limão” — Cachaça with honey and lime — a combination that also forms part of the story behind another Brazilian icon: the Caipirinha.

Finally, to round out the aromatic profile and give the cocktail a uniquely smooth, enveloping character, COCCHI Americano Rosa and a pinch of salt were added.

The result? Love at first sip.

Polvilho doce is the pure starch extracted directly from the root. The tuber is grated and washed, then the milky liquid is left to settle, separating the starch, which is then dried. Polvilho azedo begins with the same starch but undergoes a natural fermentation in the sun: the resulting acidity allows the dough to expand and puff up during baking without the use of yeast.

Through this fascinating ingredient, we bring to Turin one of the great icons of Brazilian — and particularly Mineiro — culinary tradition, a true expression of cultural blending: Pão de Queijo.

Its origins date back to 18th-century Minas Gerais, during the height of the Brazilian Gold Rush. At a time of rapid urban and commercial growth, the tropical climate made wheat cultivation impossible, while importing wheat flour from Europe was a rare and extremely costly luxury. The creativity and ingenuity of African cooks led them to replace wheat with the only flour-like ingredient available: polvilho. Combined with European cheesemaking traditions introduced by Portuguese settlers, it gave rise to one of Brazil’s most beloved foods. An authentic symbol of cultural biodiversity, bringing together an Indigenous ingredient, European tradition and the ingenuity of African women.

Continuing our exploration of mandioca’s versatility, Vercelli-style Panissa meets the Brazilian “PF” (Prato Feito).

Literally translated as “Ready-Made Plate”, the PF is not a single recipe but a cornerstone of everyday Brazilian food culture: a complete lunch served daily in local eateries, traditionally for workers. Built around the essential pairing of rice and beans, accompanied by a protein, vegetables and mandioca, it is the Brazilian equivalent of our “dish of the day”.

Bringing these two icons together means creating a dialogue between two traditions, both born to nourish working people — Panissa itself was historically made to sustain those labouring in the rice fields.
While preserving the structure and creamy texture of a Piedmontese risotto, we introduce the essential ingredients of everyday Brazilian cuisine, showing how two distant cultures can share the same deeply rooted, popular soul.

Woven into this menu is more than a simple exercise in bringing local and exotic flavours together. It is a deeper reflection on the values that connect two nations: respect for what the land provides, the centuries-old exchange between the Old and New Worlds and, above all, a shared culture of hospitality expressed through food and the table.