QUALITALY

JUN. JUL. 2016

his curiosity to 360 degrees and then

condense into a glass”.

We talk about a km 0 kitchen and

localism for raw materials that end

up on the table.

Also for the world of cocktails is it

relevant as a phenomenon?

There are colleagues who think

in this way, but in my opinion

localism is limiting for the barman

and his creative process. I believe

that those who choose to work in

this area will draw on number of

ingredients from all over the world

and this is fortunate because there

is no limit to the imagination of

the operators. Remain confined

within a narrow geographic scope

is counterproductive: we think the

bartender who works at a resort

in the Alps, using only local raw

materials, may have to limit its scope.

We speak of his beer-based

cocktails; especially at a time when

the drink with foam is experiencing

an unprecedented expansion in Italy

... I learned to mix with the beer

during my stint in England in the

80s. In Britain, the mixed beer is a

common drink, a little ‘as with us

the use of wine in our traditional

preparations. I believe that the

‘blonde’ is a great product for the

preparation of cocktails: it allows

you to play with the imagination

and create unusual recipes but much

appreciated by customers, especially

during the summer.

How does he make his creative path?

The best bartender is more technical

or instinctive?

Both things, the instinct is

important, especially when you

stand in front of a customer and

within seconds you have to prepare

something for him that makes him

feel special. Our profession is so

much study and application. We must

get to know the products and their

reactions at this point you can let go

of the fantasy and also use creatively

ingredients that otherwise would be

difficult to come into a recipe.

A bitter bark, or, as happened to one

of my cocktail with whom I won the

national selections that have opened

the way for the world the following

year, I made a drink employing an

apple jelly that normally goes to

cheese. Unusual but perfectly balanced

combination that stunned the judges

without unnecessary special effects,

but with a very balanced taste.

You often give advices to your

younger colleagues and you also

teach at school. What do you think of

the new generation of bartenders?

There are enterprising boys, who

love their work. If I have to give

advice, I see that today lacks a bit

‘of humility and style. Not enough

handlebar mustache, tattoos on his

forearms and the vest to make a

good bartender. This trendy hipster

will pass as have passed all the

others before: master the technique

and have style means being in a

timeless dimension and know how to

go beyond fashion, creating personal

and lasting identity.

ESSE EMME INGREDIENTS

3 cl Vodka Dry

1 cl Peach liqueur

2.5 cl Parfait Amour

0.5 cl Blue Curacao

2 cl liquid cream

4 drops of strawberry Naturera Spray

throughout

Blue Curacao

Decorate with an extract from a

seagull peel Melon.

BOX

Born in May 1955 in Casal di Principe,

near Caserta, but he is been resident

in Veneto since 1973, although in

the last 40 years he worked around

the world, Ettore Diana is well

known for having won 7 record

in the Guinness Book of Records,

for hypertrophic size cocktail (the

last in order of time one from

2,200 liters Spritz made in 2012).

Writing for about 30 years the

Italian Association Barman, Diana

has participated in national and

international competitions.

AT PAGE 43

Well Alimentare

Quality, service

and distribution

partnership

These are the watchwords of

the Company specialized in the

production of granular and culinary

bases broths

An offer of products so broad as to

meet customers’ needs; an activity

of constant research that is, since

its establishment, the heart of his

mission; a strong specialization in

the development and production

of granular bouillon, culinary

and seasonings bases. Here are

three pillars to the philosophy

of Well Alimentare, one of the

best performing companies in

your industry and probably the

most specialized in Italian in this

production, which in recent years has

continued to record a positive trend

has development. Everything began

in 1967, when Well Alimentare, began

as the vision of the chemical Antonio

Valenti, was a center for research and

consultancy specializing in the study

of products for the industry. Since

the ‘70s, though, the focus turned

to, in particular, on some products

that were experiencing a great

development: prepared for broth and

seasoning. Hence the birth of the

broth Well Granular ti hat after the

entry of the company and experience

in growth and manufacturing

“customer”, became the center

of business. Today the company,

which maintains its core business

in research and consultancy to the

largest food industry by producing

customized aromatic systems, which

has developed specific product lines

for Horeca and Retail Channels,

own brand and trademark of third

parties, such as for example, the

two references to Brodi Granulari

products, meat and vegetables,

developed in Qualitaly mark for the

Cooperativa Italiana Catering (CIC).

In recent years, special satisfaction

came from the Horeca Channel,

where Well was able to best

express all its research know-how

and fifty years’ of experience. For

the development of references

dedicated to catering, Well it shall

also be advised of professional chefs

thanks to which it was possible

to better understand the needs of

the operators and the new trends

in the market. From this attention,

in 2013 the project was born Chef

to Chef: a broth prepared online,

culinary bases and seasonings newly

developed, gluten-free, lactose-free,

no artificial flavors and colors, no

preservatives and no hydrogenated