Tonic Water: the bitter and effervescent history of a soft drink

Additional information

N. Pax

4 – 12


10.30 – 14.30, 17.30 – 21.30


4 hours


Companies, OnDemand

100,00   IVA incl.

This activity includes a 2-hour workshop, followed by a light lunch or dinner. For centuries the most effective remedy to fight malaria was ‘cinchona,’ a drink so bitter that during the 19th century in the British colonies it was “corrected” with gin, sugar and, subsequently, carbonated water: thus Gin & Tonic was born! This workshop takes you through the history and preparation of tonic water in order to mix a fresh and philological Gin & Tonic! Each participant will take home their own tonic.


Enrico Costanza (also known as Enrico Dell’Orto), culinary gardener and forager, has turned his passion for the plant world into a real profession: cultivating herbs and vegetables for catering. Since 2018, he has been the Professor of the ‘Cuisine Gardening’ course for the Master of Culinary Arts at the University of Gastronomic Sciences of Pollenzo. In 2022, he participated in the XII edition of MasterChef Italia as a guest judge.



  • 2 hour workshop on tonic water
  • 1 litre of tonic water to take home
  • recipes
  • aprons to use
  • light lunch or dinner, water, Wilden Herbals herbal teas, La Cabra home-brew coffee, 2 glasses of wine per person (2-3 participants) or 1 bottle of wine per 4 people (4 or more participants) chosen from: Barbera – Franco Conterno, Arneis – Daniele Sandri, Alta Langa Brut – Garbarino
  • Wi-fi
  • audio-video system
  • exclusive use of the space



Anything not listed under “Including”



A light lunch or dinner is an informal meal which consists of 5 courses, served family-style.
Participants may order other wines available from the wine list of Battaglino restaurant.
Menu adaptations will be made for any food intollerances, allergies, or dietary preferences.



Duration: 4 hours

Time: 10:30 – 14:30 or 17:30 – 21:30

Price: 4 – 12 people € 100,00 pp