2023-10-03 17:39:12
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We have just concluded Livorno stage of the Speed&Taste Challenge: the appointment of Bartender.itcreated in collaboration with u00a0The Prince Factoryfilled the splendid spaces of 2019Alphonse Clubu00a0di Livorno also thanks to a special guest like Julian Biondi who presented the evening.
The contest in which the fastest and best bartender was awarded was held in parallel with the fourth stage of Baritalia 2023the traveling mixing laboratory promoted by Bargiornale.
The Speed&Taste Challenge, a real speed round bartending competition, saw a trio of bartenders excel, to whom our greatest compliments go: Giuseppe Bottone, Michael Impalazzo and Valerio Bartalini.
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The next appointment is there Brescia stopwhich will be held on October 23: It is already possible to register by writing to [email protected]
In the meantime, we had a chat with the guys from the Alphonse Club, who told us how last September 25th went. Enjoy the reading!
n
How did it go? Hot thoughts?
Very funny, it created a lot of noise around the counter, among interested people from the sector and beyond, we as the host venue also had fun
n
What is the philosophy behind your restaurant? How does it fit into hosting an event like the Speed&Taste Challenge?
We are a place that takes care of the customer’s well-being first and foremost, we always try to give that u201cfeeling of homeu201d, which makes everyone more at ease in enjoying their u201ceveningu201d out, hosting an event like this is like inviting friends at home to u201cchallengeu201d and also give our classic customers the opportunity to be part of something fun and different from the usual Club.
n
Speed of execution and quality of drinks seem like two parallel lines that never meet. Yet they are equally important. How do you reconcile them in your restaurant?
The speed of service goes hand in hand with its quality; since we are a private club which can be accessed only following ringing the bell and through the welcome from the opening of the door, until you are accompanied to a seat (whether it be a table or the counter) we have the possibility of regulate the flow, to never create long waits for drinks. It is logical to think that bartenders must be as quick as possible in issuing an order, but it is equally important to preserve the quality of the drinks during a shift that lasts 6/7 hours on average. Furthermore, I believe that in a street bar it is more complicated than in a place like ours.
n
You saw many bartenders at work during the challenge: is this a good opportunity to discover new possible talents?
I would say yes, especially the possibility of seeing people work that perhaps we hadn’t yet had the pleasure of seeing. Maybe then there is the intention of going to the counter with some of them to drink!
n
What does it mean (for better or for worse) to work on quality mixing in a small city, off the radar of drinking capitals like Milan or Rome or Florence?
For the better, you have the chance to grow more calmly, understand your place better and what customers really want from you, the chance to become a reference both for the city and for the surrounding area. Furthermore, more easily, the competition is less than being inside a big city, even if competitive stimuli still come from everywhere. The negative side lies purely in the numbers: a city like Livorno has fewer people who go out in the evening than one like Milan, and less tourism than Rome and Florence; you really need to know how to make a difference for your city if you want to have an active, constant and economically sustainable job.
n
Let’s talk regarding food pairing: a drink that you would pair with a typical dish from your city?
One of the first drinks we made in 2019, the Miscele (Gin, port, cinnamon and blonde Spuma), was paired by our employees with the 5&5, classic Livorno street food, which is usually associated with a glass of Spuma. Here, we treated ourselves to an alcoholic pairing for the u201d pre-shift dinneru201d.
“,”tablet”:”
In Livorno, the success of the Speed&Taste Challenge brings with it a certainty: even the smallest cities have something to say in the mixology field. And now, it’s Brescia’s turn: the next appointment is served.
n
We have just concluded Livorno stage of the Speed&Taste Challenge: the appointment of Bartender.itcreated in collaboration with The Prince Factoryfilled the splendid spaces of 2019Alphonse Club of Livorno also thanks to a special guest like Julian Biondi who presented the evening.
The contest in which the fastest and best bartender was awarded was held in parallel with the fourth stage of Baritalia 2023the traveling mixing laboratory promoted by Bargiornale.
The Speed&Taste Challenge, a real speed round bartending competition, saw a trio of bartenders excel, to whom our greatest compliments go: Giuseppe Bottone, Michael Impalazzo and Valerio Bartalini.
n
The next appointment is there Brescia stopwhich will be held on October 23: It is already possible to register by writing to [email protected]
In the meantime, we had a chat with the guys from the Alphonse Club, who told us how last September 25th went. Enjoy the reading!
n
How did it go? Hot thoughts?
Very funny, it created a lot of noise around the counter, among interested people from the sector and beyond, we as the host venue also had fun
n
What is the philosophy behind your restaurant? How does it fit into hosting an event like the Speed&Taste Challenge?
We are a place that takes care of the customer’s well-being first and foremost, we always try to give that u201cfeeling of homeu201d, which makes everyone more at ease in enjoying their u201ceveningu201d out, hosting an event like this is like inviting friends at home to u201cchallengeu201d and also give our classic customers the opportunity to be part of something fun and different from the usual Club.
n
Speed of execution and quality of drinks seem like two parallel lines that never meet. Yet they are equally important. How do you reconcile them in your restaurant?
The speed of service goes hand in hand with its quality; since we are a private club which can be accessed only following ringing the bell and through the welcome from the opening of the door, until you are accompanied to a seat (whether it be a table or the counter) we have the possibility of regulate the flow, to never create long waits for drinks. It is logical to think that bartenders must be as quick as possible in issuing an order, but it is equally important to preserve the quality of the drinks during a shift that lasts 6/7 hours on average. Furthermore, I believe that in a street bar it is more complicated than in a place like ours.
n
You saw many bartenders at work during the challenge: is this a good opportunity to discover new possible talents?
I would say yes, especially the possibility of seeing people work that perhaps we hadn’t yet had the pleasure of seeing. Maybe then there is the intention of going to the counter with some of them to drink!
n
What does it mean (for better or for worse) to work on quality mixing in a small city, off the radar of drinking capitals like Milan or Rome or Florence?
For the better, you have the chance to grow more calmly, understand your place better and what customers really want from you, the chance to become a reference both for the city and for the surrounding area. Furthermore, more easily, the competition is less than being inside a big city, even if competitive stimuli still come from everywhere. The negative side lies purely in the numbers: a city like Livorno has fewer people who go out in the evening than one like Milan, and less tourism than Rome and Florence; you really need to know how to make a difference for your city if you want to have an active, constant and economically sustainable job.
n
Let’s talk regarding food pairing: a drink that you would pair with a typical dish from your city?
One of the first drinks we made in 2019, the Miscele (Gin, port, cinnamon and blonde Spuma), was paired by our employees with the 5&5, classic Livorno street food, which is usually associated with a glass of Spuma. Here, we treated ourselves to an alcoholic pairing for the u201d pre-shift dinneru201d.
n
“,”phone”:”
In Livorno, the success of the Speed&Taste Challenge brings with it a certainty: even the smallest cities have something to say in the mixology field. And now, it’s Brescia’s turn: the next appointment is served.
n
We have just concluded Livorno stage of the Speed&Taste Challenge: the appointment of Bartender.itcreated in collaboration with The Prince Factoryfilled the splendid spaces of 2019Alphonse Club of Livorno also thanks to a special guest like Julian Biondi who presented the evening.
The contest in which the fastest and best bartender was awarded was held in parallel with the fourth stage of Baritalia 2023the traveling mixing laboratory promoted by Bargiornale.
The Speed&Taste Challenge, a real speed round bartending competition, saw a trio of bartenders excel, to whom our greatest compliments go: Giuseppe Bottone, Michael Impalazzo and Valerio Bartalini.
n
The next appointment is there Brescia stopwhich will be held on October 23: It is already possible to register by writing to [email protected]
In the meantime, we had a chat with the guys from the Alphonse Club, who told us how last September 25th went. Enjoy the reading!
n
How did it go? Hot thoughts?
Very funny, it created a lot of noise around the counter, among interested people from the sector and beyond, we as the host venue also had fun
n
What is the philosophy behind your restaurant? How does it fit into hosting an event like the Speed&Taste Challenge?
We are a place that takes care of the customer’s well-being first and foremost, we always try to give that u201cfeeling of homeu201d, which makes everyone more at ease in enjoying their u201ceveningu201d out, hosting an event like this is like inviting friends at home to u201cchallengeu201d and also give our classic customers the opportunity to be part of something fun and different from the usual Club.
n
Speed of execution and quality of drinks seem like two parallel lines that never meet. Yet they are equally important. How do you reconcile them in your restaurant?
The speed of service goes hand in hand with its quality; since we are a private club which can be accessed only following ringing the bell and through the welcome from the opening of the door, until you are accompanied to a seat (whether it be a table or the counter) we have the possibility of regulate the flow, to never create long waits for drinks. It is logical to think that bartenders must be as quick as possible in issuing an order, but it is equally important to preserve the quality of the drinks during a shift that lasts 6/7 hours on average. Furthermore, I believe that in a street bar it is more complicated than in a place like ours.
n
You saw many bartenders at work during the challenge: is this a good opportunity to discover new possible talents?
I would say yes, especially the possibility of seeing people work that perhaps we hadn’t yet had the pleasure of seeing. Maybe then there is the intention of going to the bar with some of them to drink!
n
What does it mean (for better or for worse) to work on quality mixing in a small city, off the radar of drinking capitals like Milan or Rome or Florence?
For the better, you have the chance to grow more calmly, understand your place better and what customers really want from you, the chance to become a reference both for the city and for the surrounding area. Furthermore, more easily, the competition is less than being inside a big city, even if competitive stimuli still come from everywhere. The negative side lies purely in the numbers: a city like Livorno has fewer people who go out in the evening than one like Milan, and less tourism than Rome and Florence; you really need to know how to make a difference for your city if you want to have an active, constant and economically sustainable job.
n
Let’s talk regarding food pairing: a drink that you would pair with a typical dish from your city?
One of the first drinks we made in 2019, the Miscele (Gin, port, cinnamon and blonde Spuma), was paired by our employees with the 5&5, classic Livorno street food, which is usually associated with a glass of Spuma. Here, we treated ourselves to an alcoholic pairing for the u201d pre-shift dinneru201d.
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In Livorno, the success of the Speed&Taste Challenge brings with it a certainty: even the smallest cities have something to say in the mixology field. And now, it’s Brescia’s turn: the next appointment is served.
It has just ended Livorno stage of the Speed&Taste Challenge: the appointment of Bartender.itcreated in collaboration with The Prince Factoryfilled the splendid spaces of theAlphonse Club of Livorno also thanks to a special guest like Julian Biondi who presented the evening.
The contest – in which the fastest and best bartender was awarded a prize – took place in parallel with the fourth stage of Baritalia 2023the traveling mixing laboratory promoted by Bargiornale.
The Speed&Taste Challenge, a real speed round bartending competition, saw a trio of bartenders excel, to whom our greatest compliments go: Giuseppe Bottone, Michael Impalazzo and Valerio Bartalini.
The next appointment is there Brescia stopwhich will be held on October 23: it is already possible to register by writing to [email protected]
In the meantime, we had a chat with the guys from the Alphonse Club, who told us how it went last September 25th. Enjoy the reading!
How did it go? Hot thoughts?
Very funny, it created a lot of noise around the counter, among interested people from the sector and beyond, we as the host venue also had fun
What is the philosophy behind your restaurant? How does it fit into hosting an event like the Speed&Taste Challenge?
We are a place that takes care of the customer’s well-being first and foremost, we always try to give that “feeling of home”, which makes everyone more at ease in enjoying their “evening” out, hosting an event like this is like inviting friends to home to “challenge” each other and give our classic customers the opportunity to be part of something fun and different from the usual Club.
Speed of execution and quality of drinks seem like two parallel lines that never meet… Yet they are equally important. How do you reconcile them in your restaurant?
The speed of service goes hand in hand with its quality; since we are a private club which can be accessed only following ringing the bell and through the welcome from the opening of the door, until you are accompanied to a seat (whether it be a table or the counter) we have the possibility of regulating the flow, to never create long waits for drinks. It is logical to think that bartenders must be as quick as possible in issuing an order, but it is equally important to preserve the quality of the drinks during a shift that lasts 6/7 hours on average. Furthermore, I think that in a street bar it is more complicated than in a place like ours.
You saw many bartenders at work during the challenge: is it a good opportunity to discover new possible talents?
I would say yes, especially the possibility of seeing people work that perhaps we hadn’t yet had the pleasure of seeing. Maybe then there is the intention of going to the counter of some of them to drink!
What does it mean (for better or for worse) to work on quality mixing in a small city, off the radar of drinking capitals like Milan or Rome or Florence?
For the better, you have the opportunity to grow more calmly, understand your place better and what customers really want from you, the possibility of becoming a reference both for the city and for the surrounding area. Furthermore, more easily, the competition is less than being inside a big city, even if competitive stimuli still come from everywhere. The negative side lies purely in the numbers: a city like Livorno has fewer people who go out in the evening than one like Milan, and less tourism than Rome and Florence; you really need to know how to make a difference for your city if you want to have an active, constant and economically sustainable job.
Let’s talk regarding food pairing: a drink that you would pair with a typical dish from your city?
One of the first drinks we made in 2019, the Miscele (Gin, port, cinnamon and blonde Spuma), was paired by our employees with the 5&5, classic Livorno street food, which is usually associated with a glass of Spuma. Here, we treated ourselves to an alcoholic pairing for the “pre-shift dinner”.
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#Livorno #Brescia #stage #SpeedTaste #Challenge
