American and canapé with colonnata lard, honey and coffee

Pour into glasses Campari and Vermut, complete with soda to taste, mix and garnish with a lemon zest and a slice of orange. Cool the cocktails in the blast chiller with the function of cooling drinks for about twenty minutes. 

Slice the bread, lay on a slice of lard and heat in the oven preheated to 180ºC for ten minutes. Finish with a little honey and some coffee powder.

You can prepare a generous quantity of canapés and freeze them using the blast chiller's freezing function and then store them in the freezer for months. When needed, all you have to do is take the desired quantity out of the freezer and heat them in the preheated oven at 180°C for about fifteen minutes.