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APR. MAY 2016
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The barman of the
third millennium
Curiosity, knowledge of techniques, to
reinterpret the tradition and spread it
by taking the hand of the customer’s
ability in a path that leads up to the
cocktail pairing borders with food
by Pietro Cinti
Gian Nicola Libardi was elected
barman of the year 2015 by Italia a
Tavola magazine. An award for the
career of this Trentino barman who
by his Tatikakeya of Calceranica al
Lago (Tn) epitomizes the qualities
that are required in those dedicated
to the mixed drink in the third
millennium: technical preparation,
curiosity, experimentation, capacity
“read” customer tastes and trends
that cross the international market.
Starting as an autodidact in the
Italian reality, of course historically
not the most advanced in relation
to the consumption of cocktails,
but that is rapidly changing also
counting on the intrinsic qualities
of our compatriots when it comes to
food and beverage.
CULTURE IN EVOLUTION.
“We are
living a reality - explains Libardi - in
which the Italian bartender are doing
well around the world thanks to our
sensitivity to the taste and creativity
that has always accompanied us in
all that concerns food or drink. In
addition, Italy has a solid tradition of
liquor making, so much so that some
of our historical products, we think
of vermouth, are key ingredients
of many recipes around the world.
Instead, perhaps for a strong wine
culture that characterizes us or
even creeping mentality that sees
the cocktail as a vehicle for the
buzz among customers we have not
yet developed a more structured
approach to this world. However,
things are evolving rapidly in the
last decade and the mixed drink
has been able to conquer a wider
audience, more mature and more
aware.”
REINTERPRETING TRADITION.
It’s a collective awareness that
is passing through a deeper
culture of the actors of the mixed
drink, customers, bartenders and
companies. “We are witnessing -
continues Libardi - to pay more
attention to the cocktail world by
the oldest companies, with a strong
territorial and traditional products.
We think of grappa, up to a few
seasons ago completely absent from
the scene of the recipes because of
its greater weight; today with the
launch of softer product, aged in
wood, grappa can be treated like
rum and is the subject of a discovery
by the most sensitive barman to
novelty, as was the case for South
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