The roots of the Vermouth di Torino, which since 22 March 2017 is produced with an indication of protected origin (IGP) denomination, stretch back into the distant past. Over the years, interest in this Italian product of excellence has however been continually renewed, and the in-depth research carried out by the author, searching both through ancient volumes and newly found documents, confirms its value.

Through the analysis of historical sources, concerning both liqueur-making and pharmacy, we discover the origins of vermouth and the evolution of aromatised wines. The book also examines raw materials, productive methods and traditional recipes. Curiosities on the various types of vermouth, the historical products, the brands of yesteryear and those that have re-emerged also form a major part of this research. Lastly, the key cocktails made with this fundamental product of traditional drink-mixing are presented, such as the Americano, the Negroni and the Martini Dry Cocktail.

From this second book he started to organize the seminar Esperienza Vermouth, which has a double formula: one for amateurs and one for professionals.