Negroni hour under the pergola

Around six o’clock the garden empties for a while. The staff eat together, the oven is fed for the evening, and someone makes negroni.

Ours uses the same equal parts as everyone else’s, but the vermouth is made in our cellar from the Riserva, with orange peel and gentian from the hills.

“Equal parts, a big ice cube, and nowhere to be for an hour.”