Michele Piagno releases ‘Cucina Liquida’ book on regional mixology

Bartender Michele Piagno has released a new book titled ‘Cucina Liquida’ (Corsiero Editore), which explores the intersection of mixology and the culinary traditions of the Friuli Venezia Giulia region.

Presented in Lignano alongside Mario Anzil, Vice President and Councilor for Culture and Sport of the Friuli Venezia Giulia Region, the book aims to establish a formal school of thought for regional mixology. Rather than simply adding local ingredients to standard drinks, Piagno emphasizes a coherent method that utilizes local botanicals, seasonal fruits, vegetables, and homemade syrups.

The volume is designed for both industry professionals and enthusiasts. It covers technical foundations, seasonal pairings, and the use of diverse elements such as creams, jams, and broths in cocktails, as well as a dedicated section on digestifs. Piagno seeks to move beyond social media trends toward a more research-based approach to drinking with awareness.