Cicchetti Byron Bay is participating in the annual International Negroni Week with $1 from every Negroni sold from Monday 1st June to Sunday 7th June going towards a fund to raise money for the Penfold family.
Local Byron Bay renowned makeup artist Ashlea Penfold and the Cicchetti team will officially launch the fundraiser this Thursday 28 May in the Cicchetti restaurant. They will continue to raise funds in support of Ashlea’s husband Matt Penfold, who was diagnosed with Hodgkin’s disease a few months ago and is now undergoing chemotherapy. The Penfolds’ seven-year-old son, Cove, also has ongoing medical costs for autism.
Cicchetti Bar manager Luca Pandolfo has created a bespoke Negroni for the occasion, explaining ‘the inspiration behind the Black Pepper and Cardamom Negroni comes from the gin I use. The Opihr gin has been made following an extensive worldwide ancient spice route to collect specific spices from India, Turkey, Morocco, Malaysia, Venice and Spain before the gin is carefully distilled in London.’
Pandolfo’s idea was to make the Negroni sharp to highlight all these flavours and give it additional character. It is served with dehydrated orange chips and cracked pepper to warm the mouths of Byron locals after the fresh, sharp taste of Negroni.
For every $500 raised, Cicchetti will donate an additional $500 to the Penfolds Family Fund. Cicchetti is open for dinner seven nights a week 5.30pm till late and for lunch on Friday, Saturday and Sunday.
Recipe: Black Pepper and Cardamom Negroni
20ml Cinzano Rosso
10ml Mandarine Napoleon
30ml Opihr Gin
30ml Campari
2 dashes of cardamom bitter
Muddle black pepper and cardamom seed.
Gently stir together, strain and serve in an old-fashioned glass over ice.
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