2023-08-05 10:57:51
n
What was your first approach to Bartender.it? Do you remember your first event organized by us that you attended?
How can we forgetu2026 Villa Necchi, in Milan, for the first thGINday: I remember many friendly faces, a sparkling and new atmosphere. At that event, I was falsely accused of throwing a boy into the pool. Of courseu2026 that wasn’t true! I laughed to tears, but it didn’t do me any credit because that poor fellow risked getting hurt. We were all still kids, we were happy and we didn’t know it.
n
Since 2006, more or less the arrival of Facebook in Italy which coincided with the founding year of Bartender.it what, what idea, concept – not people in particular – but trends, has changed the world in Italy any cocktail bars?
I am lucky to have lived through the two eras and I declare myself an analog/digital bartender. Everything was different before Facebook: I believe that social channels have brought us together, creating a community and making our profession grow – thanks also to platforms such as Bartender.it – legitimizing it and making it a solid career. So not a trend, but a group of professionals who managed to evolve the world of cocktail bars in Italy like the international ones, with the opening of new bars, seminars and major events. I consider myself lucky to have been there when everything changed and to have been in the right place at the right time.
n
What memory do you have, if you have, of Dom Costa, the first Italian bartender to connect the world of Italian cocktails with the world of global mixing in the last 30 years?
Only good memories! I WANTED to be friends with Dom: from the first moment I met him I wanted to earn his respect; every time I read his name on the phone screen I jumped in my seat. I knew he would take me on some adventure and I was happy about it. Meeting Dom was always a good idea: great company, a member of the international rat pack that made you daydream. I miss him so muchu2026 now it’s enough that I feel like crying.
n
What would you change or design in the place where you work?
I am lucky to have opened my place 5 years ago. In fact, Kong is always evolving, he always looks at the world with curious eyes and yes, we always have to improve. Although the staff is formidable, you can always do better!
n
Do you like being in the dining room as well as behind the counter and why?
Yes! I like it, I’m good at welcoming – not so much at the tables, I definitely need to improve. I like it because there is so much difference between ordering at the bar or at the table, I think that in the dining room you have the real pulse of the type of clientele that frequents your establishment. The hall is a large school, a real cross-section of reality.
n
In which other city in the world (compared to the one you are in now) would you like to go to work full time?
It depends, I was lucky enough to work a lot abroad and travel a lot during the year. I would choose New York: it was my first love: a vibrant, generous, tough city, but if you know how to do your thing, it rewards you big time!
n
How much more can your city grow in terms of mixing and u2013 more generally u2013 in terms of hospitality?
So much, always. I am in love with Rome, despite the previous question I would never leave Rome, I was born here and I know this city like a mother. It has always been a receptive city, the Romans are welcoming, fun and humorous. Unfortunately it is full of flaws (as they say, u201ctas beautiful as a bitchu2026 I find myself in great difficulty with those who come to visit us from outside: public transport is a disaster, no Uber, no taxi, the the metro closes at nine, the city is dirty, after 2 there is little or nothing to do. Yet it also has many merits: Rome takes your heart if you can look at it with generous eyes, I know many professionals who are giving their all to honor their profession and their city, so I believe like them, I believe in a Modern Rome keeping up with other European capitals in the near future.
n
Besides your own, do you have at least three favorite bars (excluding the ones in the Magnificent 7!)?
I have so many favorite bars in the world, difficult question, I like bars where I feel at homeu2026
n
Tell us something that describes the other Magnificent 7!
Ago Perrone: ade in Italy style icon in the world
Alessandro Palazzi: iconic traditionu2026 and evil gaze while he makes you a martini!
Simone Caporale: innovation and internationality with an Italian accent
Stefano Catino: the celebration of life everywhere, no matter how far away
Giacomo Giannotti: grit and dedication, a true champion
Alex Frezza; elegance, sophistication, philosophy and tradition, Anglo-Mediterranean culture at itu2019s best!
n
Is there anything you wouldn’t do again? Something you regretted in your professional life, other than that all experiences lead to where you are nowu2026
If I could go back, I would have calmed down a lot sooner. I don’t regret it, for heaven’s sake, it’s been years at 400km an hour, very funny and done in good faith, but rightly not everyone was forced to understand my excesses. In fact, putting myself in their shoes must have been u201cnot pleasantu201d most of the time. This cost me, but luckily things are very different now.
n
To overcome the stereotypes of Italians abroad (u201cpizza, pasta and mandolinu201d style), do you think it would be better to show how to make a Negroni in a workmanlike manner, oru2026 change the cocktail?
The Negroni is our Julius Caesar, the pass partout in every counter of the globe, thereforeu2026su00ec! It must be preserved and celebrated.
n
A favorite dish to eat and one to cook at home
Difficultu2026 I love to eat and cook. Let’s say that pasta is my forte both to eat and cook, you choose and maybe I’ll make it live.
n
In your spare time: mountain retreat? Bungalow by the sea or rustic in the countryside?
I love the sea to death: it’s my habitat, summer or winter is the same. As Dom said, it will be my u201cbuen retirou201d. Every summer I go to the island of Vulcano in Sicily: I wouldnu2019t mind spending more time there.
n
You are an official brand ambassador?
I’ve been to various brands in the past. For this year I have a project with Kinley.
n
Is there anyone you consider your Master? And someone who considers you his?
I’m lucky enough to know so many professionals, out of the ordinary people who constantly inspire me. Being able to call them friends is a privilege (including the magnificent 7), but if I have to ask for important advice, I call Salvatore, The Maestro.
n
Even to you, as a child, they will have asked the usual question u201cwhat do you want to be when you grow upu201d. What did you answer?
Architect, I wanted to build wonderful things.
n
There is a lot of talk about artificial intelligence: in your job, what would you let a machine do and what would you never let it do?
Good questionu2026 Apart from having him do the accounts and the warehouse, not much else. I’m still too human to think about it.
n
At your level, the world of bartending is aimed at a u201caltou201d target. Would you like to u201understandu201d your creations even to those with less possibilities? And how would you do it? After all, if Bottura invented the Refectoriesu2026
Kong in itself is aimed at everyone. It certainly has a special public, but we wanted to open the doors to everyone on 300 square meters of bar, trying to clear mixing to a wider public. One of my many projects is to make more u2018Street Kongu2019 around the world, a situation that is easier and more usable for everyone, despite the fact that we already are by nature.
“,”tablet”:”
Sometimes it takes 20 years to realize one’s idea. Patrick Pistolesi has done practically everything in the bar sector: from manager to brand ambassador to consultant, up to being the mind behind a highly successful ready-to-drink line like NIO. But he truly unleashed his inner u201cKongu201d when he launched Drink Kong, in 2018. And last year the bar placed 16u00b0 in the 50 Best Bars.
n
What was your first approach to Bartender.it? Do you remember your first event organized by us that you attended?
How can we forgetu2026 Villa Necchi, in Milan, for the first thGINday: I remember many friendly faces, a sparkling and new atmosphere. At that event, I was falsely accused of throwing a boy into the pool. Of courseu2026 that wasn’t true! I laughed to tears, but it didn’t do me any credit because that poor fellow risked getting hurt. We were all still kids, we were happy and we didn’t know it.
n
Since 2006, more or less the arrival of Facebook in Italy which coincided with the founding year of Bartender.it what, what idea, concept – not people in particular – but trends, has changed the world in Italy any cocktail bars?
I am lucky to have lived through the two eras and I declare myself an analog/digital bartender. Everything was different before Facebook: I believe that social channels have united us, creating a community and making our profession grow – thanks also to platforms such as Bartender.it – legitimizing it and making it a solid career. So not a trend, but a group of professionals who managed to evolve the world of cocktail bars in Italy like the international ones, with the opening of new bars, seminars and major events. I consider myself lucky to have been there when everything changed and to have been in the right place at the right time.
n
What memory do you have, if you have, of Dom Costa, the first Italian bartender to connect the world of Italian cocktails with the world of global mixing in the last 30 years?
Only good memories! I WANTED to be friends with Dom: from the first moment I met him I wanted to earn his respect; every time I read his name on the phone screen I jumped in my seat. I knew he would take me on some adventure and I was happy about it. Meeting Dom was always a good idea: great company, a member of the international rat pack that made you daydream. I miss him so muchu2026 now it’s enough that I feel like crying.
n
n
What would you change or design in the place where you work?
I am lucky to have opened my place 5 years ago. In fact, Kong is always evolving, he always looks at the world with curious eyes and yes, we always have to improve. Although the staff is formidable, you can always do better!
n
n
Do you like being in the dining room as well as behind the counter and why?
Yes! I like it, I’m good at welcoming – not so much at the tables, surely I should improve. I like it because there is so much difference between ordering at the bar or at the table, I think that in the dining room you have the real pulse of the type of clientele that frequents your establishment. The hall is a large school, a real cross-section of reality.
n
In which other city in the world (compared to the one you are in now) would you like to go to work full time?
It depends, I was lucky enough to work a lot abroad and travel a lot during the year. I would choose New York: it was my first love: a vibrant, generous, tough city, but if you know how to do your thing, it rewards you big time!
n
How much more can your city grow in terms of mixing and u2013 more generally u2013 in terms of hospitality?
So much, always. I am in love with Rome, despite the previous question I would never leave Rome, I was born here and I know this city like a mother. It has always been a receptive city, the Romans are welcoming, fun and humorous. Unfortunately it is full of flaws (as they say, u201ctas beautiful as a bitchu2026 I find myself in great difficulty with those who come to visit us from outside: public transport is a disaster, no Uber, no taxi, the the metro closes at nine, the city is dirty, after 2 there is little or nothing to do. Yet it also has many merits: Rome takes your heart if you can look at it with generous eyes, I know many professionals who are giving their all to honor their profession and their city, so I believe like them, I believe in a Modern Rome keeping up with other European capitals in the near future.
n
n
Besides your own, do you have at least three favorite bars (excluding the ones in the Magnificent 7!)?
I have so many favorite bars in the world, difficult question, I like bars where I feel at homeu2026
n
n
Tell us something that describes the other Magnificent 7!
Ago Perrone: ade in Italy style icon in the world
Alessandro Palazzi: iconic traditionu2026 and evil gaze while he makes you a martini!
Simone Caporale: innovation and internationality with an Italian accent
Stefano Catino: the celebration of life everywhere, no matter how far away
Giacomo Giannotti: grit and dedication, a true champion
Alex Frezza; elegance, sophistication, philosophy and tradition, Anglo-Mediterranean culture at itu2019s best!
n
n
Is there anything you wouldn’t do again? Something you regretted in your professional life, other than that all experiences lead to where you are nowu2026
If I could go back, I would have calmed down a lot sooner. I don’t regret it, for heaven’s sake, it’s been years at 400km an hour, very funny and done in good faith, but rightly not everyone was forced to understand my excesses. In fact, putting myself in their shoes must have been u201cnot pleasantu201d most of the time. This cost me, but luckily things are very different now.
n
n
To overcome the stereotypes of Italians abroad (u201cpizza, pasta and mandolinu201d style), do you think it would be better to show how to make a Negroni in a workmanlike manner, oru2026 change the cocktail?
The Negroni is our Julius Caesar, the pass partout in every counter of the globe, thereforeu2026su00ec! It must be preserved and celebrated.
n
n
A favorite dish to eat and one to cook at home
Difficultu2026 I love to eat and cook. Let’s say that pasta is my forte both to eat and cook, you choose and maybe I’ll make it live.
n
n
In your spare time: mountain retreat? Bungalow by the sea or rustic in the countryside?
I love the sea to death: it’s my habitat, summer or winter is the same. As Dom said, it will be my u201cbuen retirou201d. Every summer I go to the island of Vulcano in Sicily: I wouldnu2019t mind spending more time there.
n
n
You are an official brand ambassador?
I’ve been to various brands in the past. For this year I have a project with Kinley.
n
Is there anyone you consider your Master? And someone who considers you his?
I’m lucky enough to know so many professionals, out of the ordinary people who constantly inspire me. Being able to call them friends is a privilege (including the magnificent 7), but if I have to ask for important advice, I call Salvatore, The Maestro.
n
n
Even to you, as a child, they will have asked the usual question u201cwhat do you want to be when you grow upu201d. What did you answer?
Architect, I wanted to build wonderful things.
n
n
There is a lot of talk about artificial intelligence: in your job, what would you let a machine do and what would you never let it do?
Good questionu2026 Apart from having him do the accounts and the warehouse, not much else. I’m still too human to think about it.
n
n
At your level, the world of bartending is aimed at a u201caltou201d target. Would you like to u201understandu201d your creations even to those with less possibilities? And how would you do it? After all, if Bottura invented the Refectoriesu2026
Kong in itself is aimed at everyone. It certainly has a special public, but we wanted to open the doors to everyone on 300 square meters of bar, trying to clear mixing to a wider public. One of my many projects is to make more u2018Street Kongu2019 around the world, a situation that is easier and more usable for everyone, despite the fact that we already are by nature.
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Sometimes it takes 20 years to realize one’s idea. Patrick Pistolesi has done practically everything in the bar sector: from manager to brand ambassador to consultant, up to being the mind behind a highly successful ready-to-drink line like NIO. But he truly unleashed his inner “Kong” when he launched Drink Kong in 2018. And last year the bar was placed 16th in the 50 Best Bars.
What was your first approach to Bartender.it? Do you remember your first event organized by us that you attended?
How can we forget it… Villa Necchi, in Milan, for the first thGINday: I remember so many friendly faces, a sparkling and new atmosphere. At that event, I was falsely accused of throwing a boy into the pool. Of course… that wasn’t true! I laughed until I cried, but it didn’t do me credit because that poor fellow even risked getting hurt. We were all still kids, we were happy and we didn’t know it.
Since 2006, more or less the arrival of Facebook in Italy which coincided with the foundation year of Bartender.it what, what idea, concept – not people in particular – but trend, has changed the world of cocktail bars in Italy ?
I am lucky to have lived through the two eras and I declare myself an analog/digital bartender. Everything was different before Facebook: I believe that social channels have brought us together, creating a community and making our profession grow – thanks also to platforms such as Bartender.it – legitimizing it and making it a solid career. So not a trend, but a group of professionals who managed to evolve the world of cocktail bars in Italy like the international ones, with the opening of new bars, seminars and major events. I consider myself lucky to have been there when everything changed and to have been in the right place at the right time.
What memory do you have, if you have, of Dom Costa, the first Italian bartender to connect the world of Italian cocktails with the world of global mixing in the last 30 years?
Only good memories! I WANTED to be friends with Dom: from the first moment I met him I wanted to earn his respect; every time I read his name on the phone screen I jumped in my seat. I knew he would take me on some adventure and I was happy about it. Meeting Dom was always a good idea: great company, a member of the international rat pack that made you daydream. I miss him so much… now it’s enough that I feel like crying.
What would you change or design in the place where you work?
I am lucky to have opened my place 5 years ago. Indeed Kong is always evolving, he always looks at the world with curious eyes and yes, we always have to improve. Although the staff is formidable, you can always do better!
Do you like being in the dining room as well as behind the counter and why?
Yes! I like it, I’m good at welcoming – not so much at the tables, I definitely need to improve. I like it because there is so much difference between ordering at the bar or at the table, I think that in the dining room you have the true pulse of the type of clientele that frequents your establishment. The hall is a large school, a real cross-section of reality.
In which other city in the world (compared to the one you are in now) would you like to go to work full time?
It depends, I’ve been lucky enough to work a lot abroad and to travel a lot during the year. I would choose New York: it was my first love: a vibrant, generous, tough city, but if you know how to do your thing, it rewards you big time!
How much more can your city grow in terms of mixing and – more generally – in terms of hospitality?
A lot, always. I am in love with Rome, despite the previous question I would never leave Rome, I was born here and I know this city like a mother. It has always been a receptive city, the Romans are welcoming, fun and humorous. Unfortunately it is full of defects (as they say, “as beautiful as it is bitchy”) … I find myself in great difficulty with those who come to visit us from outside: public transport is a disaster, no Uber, no taxis, the metro closes at nine, the city is dirty, after 2 there is little or nothing to do. Yet it also has many merits: Rome takes your heart if you can look at it with generous eyes, I know many professionals who are trying their hardest to honor their profession and their city, so I, like them, believe in a modern Rome catching up with other European capitals in the near future.
Besides your own, do you have at least three favorite bars (excluding the ones in the Magnificent 7!)?
I have so many favorite bars in the world, difficult question, I like bars where I feel at home…
Tell us something that describes the other Magnificent 7!
Ago Perrone: ade in Italy style icon in the world
Alessandro Palazzi: iconic tradition… and evil gaze while making you a martini!
Simone Caporale: innovation and internationality with an Italian accent
Stefano Catino: the celebration of life everywhere, no matter how far away
Giacomo Giannotti: grit and dedication, a true champion
Alex Frezza; elegance, sophistication, philosophy and tradition, Anglo-Mediterranean culture at it’s best!
Is there anything you wouldn’t do again? Something you regretted in your professional life, beyond that all experiences lead to where you are now…
If I could go back, I would have calmed down a lot sooner. I don’t regret it, for heaven’s sake, it’s been years at 400km per hour, very funny and done in good faith, but rightly not everyone was forced to understand my excesses. Indeed, putting myself in their shoes I must have been “unpleasant” most of the time. This cost me, but luckily things are very different now.
To overcome the stereotypes of Italian abroad (“pizza, pasta and mandolin” style), do you think it would be better to show how to make a perfect Negroni, or… change the cocktail?
The Negroni is our Julius Caesar, the pass partout in every counter of the globe, so…yes! He must be preserved and celebrated.
A favorite dish to eat and one to cook at home
Difficult… I love to eat and cook. Let’s say that pasta is my forte both to eat and to cook, you choose and maybe I’ll make it live for you.
In your spare time: mountain retreat? Bungalow by the sea or rustic in the countryside?
I love the sea to death: it’s my habitat, summer or winter is the same. As Dom said, it will be my “buen retiro”. Every summer I go to the island of Vulcano in Sicily: I wouldn’t mind spending more time there.
You are an official brand ambassador?
I’ve been to various brands in the past. For this year I have a project with Kinley.
Is there anyone you consider your Master? And someone who considers you his?
I’m lucky enough to know so many professionals, out of the ordinary people who constantly inspire me. Being able to call them friends is a privilege (including the magnificent 7), but if I have to ask for important advice I call Salvatore, The Maestro.
Even you, as a child, will have asked the usual question “what do you want to be when you grow up”. What did you answer?
Architect, I wanted to build wonderful things.
There is a lot of talk about artificial intelligence: in your job, what would you let a machine do and what would you never let it do?
Good question… Apart from having him do the math and the warehouse, not much else. I’m still too human to think about it.
At your level, the world of bartending is aimed at a “high” target. Would you like to “open” your creations to those with less possibilities? And how would you do it? After all, if Bottura invented the Refectories…
Kong itself is aimed at everyone. He certainly has a special audience, but we wanted to open the doors to everyone on a 300 square meter bar, trying to clear mixing to a wider audience. One of my many projects is to make more ‘street Kong’ around the world, a situation that is easier and more usable for everyone, even though we already are by nature.
1692900161
#Patrick #Pistolesi #Passion #rhymes #Vision