INTERVIEW create sweets, and I too have a particular sweet tooth. Pastry and cocktails would truly signal an important step in the terms of garnishing. We make many preparations that come from the pastry world to make our cocktails look nice, sometimes with a special “wow” effect. For example, chocolate with all its different types can be used with moulds to obtain geometric or innovative shapes, making attractive garnishes. What we should all learn a little bit from the pastry world is precision. Can the gelato shop represent a new frontier for mixology? For me, gelato is not a new frontier. About ten years ago I was a consultant for a chain of gelato shops in Croatia whose core business was offering gelato-based cocktails. I do not think gelato can be the main ingredient in mixology. It can, however, stimulate creativity by revisiting classic drinks during the warmest months. What future do you see for mixology in Italy? Mixology is a growing career since consumers are no longer interested just in what they are drinking but also in the story, the knowledge. They desire to understand what’s behind the tradition. I foresee a great return to simplicity, to our origins. We need to give value to our history, for example, up until the end of the 1700s, Italy dictated the trends and consumptions of the Italian-style happy hour, but even before that if we think about how the Ancient Romans used a fortified wine, known as “mulsum” (a wine-based drink with honey, editor’s note). Mixology’s future in Italy is bright because we are creative people with a rich culinary tradition. Our country lives of tourism. Those who visit Italy do so not only to enjoy our cuisine and our wine, but also to enjoy our 30
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