Food pairing with Campari instead of wine
At a Christmas dinner, Campari Switzerland proved to 17 Swiss influencers and bloggers that it doesn't always have to be wine with food.
Under the motto "Cocktails and Food", bitter classics from Campari, which were staged in an experimental way by bartender and lateral thinker Philipp Grob, met culinary creations by young chef Sandro Zinggeler in the marmite Food Lab.
The chef creates the menu, the sommelier chooses the right wine - that's the usual procedure. At the latest Influencer event, Jung von Matt and Campari Switzerland showed that cocktails also go surprisingly well with a good meal.
With the experimental bartender Philipp Grob and young chef Sandro Zinggeler on board, the experiment succeeded right away. The four courses - aperitif, main course, dessert and coffee surprise with a Campari cocktail to match - were decorated with personal stories by the gastronomy professionals.
Swiss influencers and food bloggers such as "Ana und Nina," "Kraut und Rüben," and "Mrs. Flury," as well as lifestyle bloggers such as Sylwina and Nicole from the Princess blog, enjoyed the creative food and cocktail combinations. In total, more than 150,000 people were reached with the exclusive soirée.
Responsible at Campari Switzerland: Veronica Appiani (Marketing Manager), Désirée Koller (Brand Manager Aperitivo), Silvio Kunz (Junior Brand Manager Aperitivo). Responsible at Jung von Matt: Cyrill Hauser (Executive PR Director), Christoph Kinsperger (PR Senior Consultant), Julia Fischhaber (PR Specialist). External partners: Sandro Zinggeler (Sandro Zinggeler Food Art), Philipp Grob (Bartender), Vivien Jobé (Marmite Food Lab).
