Pizza&Mixology / May 6, 2022 by shane eaton

Da giovedì 5 a martedì 10 maggio scatta in tutta Milano la Mixology Week: sei giorni dedicati al mondo del bere, durante i quali la città sarà animata da eventi, aperitivi e degustazioni in circa 100 location sotto la regia organizzativa di Bartender.it, primo e storico gruppo che ha rivoluzionato la bar industry italiana e che lancia in contemporanea Mixology Experience: la prima fiera nazionale dedicata esclusivamente al mondo dei cocktail bar e della mixology.

In occasione della prima edizione della Mixology Week, nasce Pizza&Mixology, un nuovo format che porta l’esperienza della mixology di cocktail nelle migliori pizzerie di Milano. Pizza&Mixology è stato realizzato grazie a una collaborazione fra Luca Pirola di Bartender.it e Shane Eaton di Questa mia Milano.

Le 11 pizzerie selezionate sono Biga (Via Alessandro Volta 20), Capuano’s (via Orseolo 1, via Londonio 22), Da Zero (via Luini 9, via dell’Orso 4), Giolina (via Bellotti 6), Marghe (via Cadore 26, via Plinio 6), Materia (via del Torchio 1), Sorbillo (Largo Corsia dei Servi 11, Via Borsieri 25), realtà affermate di qualità riconosciuta ed identità ben definita, che fanno leva anche su una forte comunicazione.

I cocktail proposti in abbinamento sono l’Americano e il Negroni come aperitivo, il versatile Gin Tonic durante il pasto e il Grappa Tonica come after dinner.

La mitica azienda milanese Fratelli Branca contribuisce ai cocktail con Carpano classico, l’originale classico vermouth rosso, e il Carpano Botanic Bitter, l’armonia di 10 erbe in un bitter unico.

Come gin, c’è GIASS (distributore Onesti group), il primo London Dry Gin di Milano.

Ci spostiamo in Trentino alla Distilleria Marzadro, che per il dopocena propone Diciotto Lune, una Grappa Stravecchia emblematica della cultura, della cura e dell'arte del distillare.

Per le bibite invece c’è Three Cents Artisanal Beverages (distributore Onesti group) che è stata fondata in Grecia nel 2014 da un gruppo di bartender alla ricerca del perfetto cocktail mixer. Per completare il cocktail Americano, c’è Two Cents Plain che proviene da una sorgente naturale in Grecia che permette un’acqua gassata fresca, frizzante e rinfrescante. Invece per il Gin Tonic e il Grappa Tonic, c’è Three Cents Tonic Water, una combinazione di acqua di sorgente ed elevato chinino naturale.

Paradiso Waste Lab and Sustainability Summit / April 18, 2022 by shane eaton

Paradiso Barcelona, already a leader in sustainability in the cocktail industry has launched an ambitious new project with the objective to be 100% no waste. In collaboration with Plat Institute, a local company specializing in Augmented Gastronomy, Paradiso Waste Lab is set to launch this spring. The third member in the Paradiso family will be a new physical space used to recycle the few scraps left by the bar. For this initiative, Paradiso will invest and purchase tools and machinery which will give plastic and organic waste a new life.

Currently, Paradiso produces about 30 kg of plastic waste per month, which thanks to Paradiso Waste Lab will be processed and transformed into new objects that can be used at the bar such as bottle openers, trays, plates and coasters. In the future, these recycled objects will be available for purchase for 100% green merchandising.

Paradiso Waste Lab aims not only to reduce the environmental impact at Paradiso but also raise awareness of the waste issues in running a cocktail bar. Paradiso will also open the doors of the Waste Lab to all those bars and neighbors who want to embrace the no-waste philosophy. "The message we would like to convey is that to improve the quality of the environment we live in, the first step is to involve everyone.’' says Giacomo Giannotti, owner and founder of Paradiso.

The launch of the Paradiso Waste Lab coincides with the first Sustainability Summit, organized by Giacomo Giannotti and the Paradiso team from 21 to 23 April 2022, in collaboration with MS Bartrends and sponsored by Torres and Matusalem.

Three admired international guests who share Paradiso’s sustainability philosophy will be invited to the summit: Jean Trinh of Alquimico (Cartagena), Vijay Mudaliar of Native Bar and Restaurant and Analogue Initiative (Singapore) and Anna Sebastian, Hospitality Consultant (London). The Sustainability Summit includes three evening guest shifts, and two masterclasses in which Jean and Vijay will explain the concept of their bars and their approach to sustainability. To conclude, there will be a roundtable with international guests, which will be moderated by Francois Monti, a well-known writer and journalist, to discuss the topic of sustainability in the bar industry.

This summit has the aim of raising awareness in the industry towards a more sustainable environment and act as a starting point to open a dialogue with bars seeking to adopt greener habits.

"For me, sustainability means trying to waste as little as possible and transforming residues into raw materials that can be used at the bar. In an industry like ours, this might seem like an unattainable goal, but with the right mindset and the right people, there's always a way." says Giannotti.