Blog
Exported and taken as an example all over the world, hospitality has always characterized Italian people. The bar, with all its specific features, has become one […]
In 1882 Domenico Vergnano opens a small apothecary in Chieri, a small mediaeval city on the hills of Torino. The offer is wide: cocoa and many […]
In an highly competitive business segment, which has suffered more than others in recent months, it is fundamental to successfully revise the coffee experience in your […]
After weeks of forced closure, bars and restaurants have finally raised their shutters, but in an atmosphere of restricted health security and fear that with difficulties […]
With the MOBILITY project Caffè Vergnano inaugurates a new concept of cafeteria, bringing for the first time the possibility of preparing the real Italian espresso directly […]
It is a story of a family, of values and tradition. A story that speaks of Italy and which traces more than 135 years of history […]
Christmas with your family, Easter with whoever you want … This saying does not apply this year, because of the Coronavirus, families are forced to stay […]
Coffee is good for love. This is true every day and even more on Valentine’s Day. Indeed, field studies and tests have shown that this tasty beverage doesn’t only taste great and have a beneficial effect on our mood but is also revitalising and aphrodisiac—it’s good both for our mind and our heart.
A café is like a second home: each customer, entering his or her favourite café, expects to find a cosy, friendly environment. Sometimes though, regular customers need to be surprised: why don’t you leave them open-mouthed with a fast cheap and chic restyling?
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Exported and taken as an example all over the world, hospitality has always characterized Italian people. The bar, with all its specific features, has become one of the symbolic places of our country together with the assiduity as it frequented , from breakfast to aperitif, becoming part of our daily life.
Places of great success, as evidenced by the increasingly widespread phenomenon of Italian sounding which affects not only our agri-food products but also historic restaurants and bars, our cafes are replicated abroad and sold as authentic Italians to attract tourists and customers.
What’s behind the success of Italian cafés?
Basically, for one main reason: the Italians have been able once again to create a peculiar experience, characterizing it with peculiarities that foreigners somehow envy and some do not fully understand.
espresso al bar
THE BREAKFAST
Italians like to spend time outside their homes and do it in the most open and characteristic places as possible. Breakfast at the bar before going to work is certainly one of the favorite “cuddle” that we allow ourselves: coffee, in all its variants with milk - from macchiato to cappuccino - with croissant is the most popular way to start the day and represents a true ritual. The Italian bar knows how to welcome everyone, from those who want to read the newspaper in the early morning while sipping an espresso to those who look for energy and chat with a more substantial breakfast, which also includes pastry products.
ESPRESSO AT THE COUNTER
The consumption of coffee standing at the bar counter is perhaps one of the habits that foreigners do not fully understand, as it is practically impossible to find this custom outside of Italy. A few minutes useful to break the working day: a break at the bar accompanied by a good espresso is essential to acquire the right energy. The bar counter represents a thin border that allows those who want solitude and personal reflection, but at the same time it is, on the opposite, a place where customers can socialize, with the bartender or with other customers. Short, long, with milk, the knowledge of customer's favorite variant allows the barista to establish a relationship him/her and the barista ability to make the moment of consumption personal and familiar will guarantee loyalty and affection.
AT THE END OF MEAL, ESPRESSO
it’s common knowledge that in Italy you eat the best dishes and drink the greatest wines, but in order to conclude your meals keeping the level up you need undoubtedly a good espresso. Cappuccino and latte macchiato are the prerogatives of breakfast, while abroad they are ordered at any time of the day, including at the end of the meal, but often strange combinations are also risky, with salty foods for example.
THE COMPANY
The Italian bar is first and foremost a place for recreation and entertainment. Most of the time it provides the right company.
At the bar, the relationship is almost inevitable and sociability can take place between complete strangers, colleagues or friends. "Shall we go for a coffee together?" is much more than an invitation to have a drink, it is a request for time to share moments, thoughts, ideas and reflections. In front of a cup of coffee, confrontation is favored and, exactly as it happens with food, the act of consumption becomes a real social ritual in which relationships can be consolidated and barriers are broken down.
THE WELCOME
The customer's choice of a bar is never accidental. Italians have a place in their heart, where they usually go, a family environment or in any case capable of giving back a specific consumption experience. The barista has the ability to create the right atmosphere, capable of striking the senses, of being memorable and therefore a place where people want to go back. Of course, for us Italians it is easier: the “welcoming” attitude is part of our DNA, so making someone feel welcome and creating the best atmosphere for a client is one of the attitudes of our baristas.
[post_title] => Italians at the bar, our own ritual
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In 1882 Domenico Vergnano opens a small
apothecary in Chieri, a small mediaeval city on the hills of Torino. The offer
is wide: cocoa and many different spices, pasta and of course coffee. Little by
little he starts to specialize in the purchasing and selling of green coffee,
expanding his business also in Torino. The high opportunities brought by this
expansion to the city convinced the founder to start roasting the green coffee
beans too: Caffè Vergnano was born.
But the history of coffee in Italy begins
on a specific date and place: in 1570 in Venice, when the first Juta bags
containing green coffee arrived from the East.
At the beginning the drink was sold in pharmacies only, but the high cost of
the product made it an attraction especially for the wealthier classes: in a
short time the number of "coffee shops" around the city increased, reaching
the number of 218 in Venice in 1763.
It is around these years that coffee becomes symbol of conviviality and family,
the fundamental values of the Italian spirit. Coffee becomes soon an
opportunity for friends and lovers to meet in coffee shops to share the unique
taste of this drink.
This is how coffee conquered all regions of Italy, captured by its unique
flavour, each one with a specific “preferred” blend either sweeter loved in the
northern regions or stronger as people like it in the south. Whether sweet or
bitter, coffee is a true “must have” in Italian homes. A tradition that passes
from generation to generation, accompanying the most important moments of a
family.
In Italy we count more than 400 coffee
roasting companies and many cities claiming to be the “coffee capital” from
Venice, where the first coffee bag arrived, to Trieste a key port where green
coffee still arrives in huge quantities daily. But doubtlessly the winning city
is Turin, the first capital of Italy and the capital of espresso. The first espresso was tasted in Turin in
1884, the city was already excelling in the art of coffee roasting, and
reaches another record that no other city will ever be able to conquer, because
- in Turin - the first example of an espresso coffee machine was born.
The espresso soon became one of the most popular drink in Cafés and the
espresso coffee machine had proved to be a brilliant invention. The machine was
patented in May 1884 and became a “must have” for all the popular cafeterias of
Turin.
Nowadays coffee is a “pillar” of Italian
culture, it is a ritual that connects families and friends all over Italy. Not
only espresso at the bar but also coffee accurately prepared with the moka pot
at home. Either with this popular Italian extraction method or with capsules you
will always find a cup of coffee waiting for you at your parents’ house or at a
friend’s. it is indeed a pillar of Italian values and a “fil rouge” over
time and territory.
[post_title] => A journey into Italian espresso
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In an highly competitive business segment, which has suffered more than others in recent months, it is fundamental to successfully revise the coffee experience in your premise.
Atmosphere, details, service, quality, extended opening hours and a wide coffee offer to be adapted to the various moments of the day - from breakfast to aperitif - are the fundamental ingredients.
DETAILS AND IMAGE
The definition of a successful bar goes primarily through the construction of a clear identity, which remains etched in the mind of customers and knows how to interpret new trends and market demands.
The ability to become immediately recognizable allows to guide the customer's choice and his loyalty: it is therefore good to decide on what to specialize, always keeping in mind the context in which you operate, and do it well. It is not difficult to imagine, for example, that many bars will marry, by choice but also for legislative needs, green and sustainability-oriented practices, offering short-chain ingredients, natural furnishings, setting up separate collection areas and involving their own in this virtuous circle interlocutors. Other places will probably have a healthy approach, specialize in a specific moment of consumption (e.g. breakfast), or ride the wave of niche proposals such as specialty coffees or mixology, or, again, focus on the creative activities side.
But be careful: specialization does not mean rigidity, on the contrary, adaptability and flexibility remain key values and, to become the place for recreation and sharing that respects the contemporary rhythms of life, a place must be able to adapt the offer at various times of the day, from breakfast to evening cocktails, in terms of food but also entertainment and service.
EXPERIENTIAL PLACES
It is now known that we are dealing with a clientele that in recent years has become more educated and demanding and who interprets the cafeteria in a different perspective. The bar is changing its face: it is no longer the simple place of “grab and go”, but a real reference point for a 360-degree involvement by the client. Sofas, relaxation areas, workstations, presence of wi-fi, the place becomes a venue where much more than products is offered. The experience (not only of consumption) that we will offer to our customers will remain strongly in the memory, and it will allow you to create real connection because it puts the consumer, his needs and tastes at the center. We must understand which points of strength we want to focus on and what type of audience we are targeting our offer to: nothing should be improvised or decided at the moment. Over time, this link between our offer and our target must be monitored and, if necessary, corrected, in order to never disregard customer expectations.
QUALIFIED PERSONNEL
As said, we will frequently find ourselves in front of a consumer who expects to find answers to all his needs (menus designed for intolerances and others to safeguarding precise food choices - like vegans or vegetarians - are just some examples). The quality of the response and the diffusion of a food culture can only be implemented with the presence of qualified personnel: by investing in their preparation and professionalism, limiting turnover as much as possible, will be essential to provide customers with clear and precise information on what they consume , but also to stand out in front of such an undifferentiated offer.
In the specific case of espresso, knowledge today is very limited: the bartender is often unable to transfer the value of the raw material, the supply chain behind the product and his own work. Also due to this recent experience, the customer will seek and ask for a different offer, which must be intercepted and the bartender is the key in his process The customer must pay for what he receives, from the raw material to the service.
We must never forget that "being better than others” always rewards; and this can only be guaranteed by investing in preparation, study, creativity and enthusiasm. Specific training courses that allow to consolidate and increase knowledge also have the positive effect of motivating and gratifying the employee in the long term.
TECHNOLOGY AND SOCIAL MEDIA
Offer, character, quality: everything must be included in a refined, welcoming and, needless to say, instagrammable environment. Because the technological aspect and sharing on social media can no longer be overlooked! Today's data are clear: the management of the web and social networks is one of the key values on which the manager must invest, in order to remain in contact with his customers and continue the relationship even outside the premise. Pay attention to photos, but also to videos designed for Instagram Stories or Youtube. In conclusion, do not forget that on social customers release reviews which, if positive, can lead to an increase in followers and allow managers to inform to a wider audience about promotions or events.
Even in this case, however, the preparation should not be overlooked: each social or technological tool has its own rules that must be known and applied.
[post_title] => Which characteristics must have a successful bar?
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After weeks of forced closure, bars and
restaurants have finally raised their shutters, but in an atmosphere of
restricted health security and fear that with difficulties will still loosen
for some time. In this context, the external areas of the premises assume
strategic and ever-increasing importance.
To respond to the need avoiding gatherings,
customers and venues must adapt to new needs and change established habits.
Specifically, the espresso at the bar counter, which characterizes us as
Italians, must be accompanied by a different type of consumption, possibly
outside the premises. A ritual that we are not willing to give up and that,
precisely for this reason, will have to take on new characteristics: it is
therefore important to structure ourselves to make our spaces suitable for
welcoming people again, guaranteeing that dimension of sociability and sharing
that we have always sought before a coffee or a cappuccino.
The arrival of the warm season, together with
the desire to remove the memory of forced imprisonment, plays in favor of the
rediscovery of the external areas and, precisely with a view to welcoming
customers in an environment that is as airy and clean as possible, it will be
advisable to give new life to the bar dehors. Many municipalities are already favoring
the expansion of these spaces by offering advantageous (even free) conditions
for the expansion of the occupied portion of public land; it remains for the
managers to understand their potential and organize them so that customers
recognize them as safe and clean places.
dehor esterno
Where to start then?
The first steps are the usual ones, which we
have come to know by now. First of all, the distances between the tables: in
this regard, let us immediately clarify that the possibility granted by some
municipalities to enlarge the space used for seated consumption, of which we
have just said, does not mean an increase in seats and seats, but goes in the
direction of guaranteeing interpersonal distance and limit proximity, even in
service. Masks and gloves for staff who, by opening the room also outside, have
the opportunity to work in different areas, limiting contact between
colleagues.
The "contactless" dynamics such as
payment via pre-arranged platforms, but also the reading of menus with your
mobile phone and a special QR code, sending the order directly from your table
according to a similar digital method, should be encouraged. The desire to
avoid that many people handle the same tools pushes in the direction of
disposable even for table service - from disposable tablecloths to take away
glasses (looking for the most environmentally friendly solutions to try to
contain the environmental impact) - and the self-service ban, where applicable.
Even in the outdoor area, as well as inside the room, the hygienic measures
must be increased and observed with greater care, in particular the cleaning of
the surfaces at each table change with sanitizing solutions.
Can we do more to make our outdoor areas even
safer and more beautiful?
Absolutely yes. Given the measures just
described and implemented, it is important that the external spaces of our
restaurant are as welcoming as ever. Very often dehors are not particularly
cared for but, given their growing importance, every detail in the furnishings
must be thought of and positioned correctly, both functionally and
aesthetically, so as not to miss the interior spaces. Fabric seats, use of
wood, ornamental plants but also as dividers, folding and easily reclining
tables, umbrellas, vases, blackboards are just some of the external elements to
which attention must be paid more than ever in terms of quality and
practicality; and they can be accompanied by the most innovative solutions.
Among these, a special mobile banquet on wheels can be of great use, allowing
you to also carry out the fundamental functions of the cafeteria, which has
always been the prerogative of the interior spaces. Made of resistant and
durable materials also and equipped with a cover, it can be set up ad hoc with
a coffee machine and grinder, allowing in fact also in the dehors the
administration of espresso, cappuccinos and other drinks (thanks to the space
below used as a warehouse or small space refrigerated).
Do you want to know the Caffè Vergnano
solutions to improve and make your dehors more functional? Write to design@caffevergnano.com
[post_title] => The dehors, the new way of experiencing cafes
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With the MOBILITY project
Caffè Vergnano inaugurates a new concept of cafeteria, bringing for the first
time the possibility of preparing the real Italian espresso directly “on the road”.
The idea, based on company's consolidated know-how, recalls the style of the
over 150 Caffè Vergnano branded coffee shops opened all over the world. It
reinterprets the well-known concept of quality "street food" in a
totally original key, applied it to the bar world.
The iconic Apecar with a “caffeteria” above, the most famous Italian three-wheeled vehicle, has been used by the company in the lockdown phase, elevated as a symbol of restart. The Apecar has brought, with the delivery service , a strong signal of comfort and normality in the houses of people forced to stay home.
Emblem of sociality, the “coffee time” is now different from before: thanks to the original mobile versions of a bar customers can take advantage of a fast, open-air and safe consumption, in perfect line with the need to maintain social distancing.
INTELLIGENT, INNOVATIVE AND SUSTAINABLE MOBILITY
Characterized by its strong identity and personality, the project is divided into four main categories, offering solutions that can adapt to different business needs.
From the bike to the Apecar (in the raised, ground or electric versions), from the trolley to the pickup truck, the cafeteria becomes dynamic and flexible, allowing fast movement over many different areas in the open air.
The various solutions have been designed with the aim of responding to different budget and size requirements, but they all guarantee excellence in design and preparation with the sole purpose of offering the same quality as an espresso at the bar. Each vehicle is equipped with an espresso machine and grinder, which can use either the electrical and water systems or operate autonomously using tanks and generators.
The "street coffee" is a 360-degree project whose maximum aspiration is offering a more sustainable way of doing business thanks to the electric version available for each vehicle. Moreover, it gives the possibility to entrepreneurs to complete their service offer, or to become an unique opportunity for those who want to start a new business without incurring in prohibitive costs.
VINTAGE VEHICLES: REDISCOVERING NEW EXPERIENCES, TRAVELLING AND COFFEE CONSUMPTION
The mobile cafeteria project is enriched with a range of vintage vehicles that,
for the occasion, are set up with the bar equipment, expanding its
functionality and thus giving them a new life, with a view to the perfect
circular economy.
A new approach, the perfect combination between tradition and rediscovery, is
the base of the project declination in its "old style" version. The
choice of vehicles is diverse and is divided between the Vespa, Ape, 500 and
Bulli proposals and the company's ability to convert customers' owned vehicles.
A reference to the authentic, healthy way of living. Combined to the pleasure
of experiencing evocative vehicles of the past with the possibility of creating
new experiences related to coffee consumption.
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It is a story of a family, of values and tradition. A story that speaks of Italy and which traces more than 135 years of history linked to coffee.
This is the new photographic story launched on the Instagram profile of Caffè Vergnano that wants to bring a message of sharing and hope in such a difficult moment for our country.
Not a simple timeline of important events, not a simple history of the oldest Italian roasting company. But a narration that explain how the values of Caffè Vergnano are part of a larger universe, of how they are representative of Italian culture and pillars that will guide our country out of this difficult moment.
In this narrative, coffee is the subtle fil rouge that connects families, baristas, company employees, customers and consumers.
It is a meeting point, that embraces all values , a friend present in difficulties and joys.
It is the symbol of a country that holds its identity and seeks confirmation in its roots now more than ever.
Beauty, resilience, innovation, passion, gratitude, family.
Six values for eighteen shots that will be the protagonists of @caffevergnano1882 profile throughout the month of April
Carlo and Franco Vergnano
“The choice of carry on the small family coffee roasting was a vocation. A new challenge, but the aroma of coffee has belonged to me since I was a child. My brother and I started with an idea and made it a reality "- Franco Vergnano
Enrico Vergnano
“Bartenders are our ambassadors, our best business card. With their daily work they transform our beans into a gesture rich of culture. We are with them in this complicated moment. " Enrico Vergnano
Carolina Vergnano
"Ambition is enthusiasm with a purpose" is the quote that I keep on my desk and that reminds me that only by bringing together determination and dreams great goals can be achieved. Now it's more difficult than ever, but it's time to gather strength to be ready to start again when this emergency is over. " Carolina Vergnano
Pietro Vergnano
"Our blends are recipes, which bring perfume from all over the world to a cup." Pietro Vergnano
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Christmas with your family, Easter with whoever you want ... This saying does not apply this year, because of the Coronavirus, families are forced to stay locked in their houses. No trips to the mountains, sand castles by the sea or picnics in city parks: for Easter Sunday in 2020 people will stay at home.
Thinking that by staying at home, you can get out of this situation sooner, makes us feel better. So why don’t you prepare a party as it should be within the four walls of your house? This could be the right opportunity to think about something else and live a moment of serenity in this difficult period. The family is a value that many are rediscovering: being able to be with someone you love is a precious asset that can be celebrated with two carefree days capable of breaking the routine!
Decorate the house or garden!
Those who are luckier and have an outdoor space, such as a garden or terrace, will be able to enjoy the sun and prepare a beautiful table in the open air. Those who do not have this opportunity should organize their houses: Easter Sunday will certainly bring a good mood in the family!
Easter Eggs
So let's start with the decorations. If you have children at home, you can involve them to spend time and create something new and fun. One idea is to print drawings of doves and eggs from the internet and then color and cut them to use them as name tag for the table.
The most classic of decorations is definitely the hard-boiled colored eggs. All you need to do is collect the material that you have available at home: water colors, tissue paper, colored sugar paper and make bunnies, chicks or simply beautiful, colorful eggs! On youtube there are many tutorials that satisfy all tastes!
And for coffee lovers the idea is to transform old tins into cute little animals with bean-shaped eyes, tissue paper tails and wire arms! An idea could come to you by looking at the tutorials created here thanks to the Tin Configurator Vergnano!
Ideas for setting up the table
ideas for setting up the table
Even on the table the decorations must bring joy and serenity! The centerpiece must be created with fresh flowers or with colored crepe paper! The colors are important: shades of white and beige if you love a classic table or pastel shades for a more modern lunch!
The Easter menu
For the menu you can prove yourself! In this period of quarantine, thanks to the time available, many of us have rediscovered their cooking skills, so let your imagination run wild! Even in this case the internet can be a good help: from appetizers to desserts, Easter lunch includes a rich and tasty menu, with savory pies, stuffed pasta, au gratin eggs, roasted meat and the inevitable dove filled with a cream pastry or chocolate!
And then off to board games, a good movie on television or a moment of relaxation with a good book!
And for Easter Monday? No grilling in the parks! Prepare a nice basket full of sweet and savory delicacies to be enjoyed outdoors or in the living room, organize everything on a tablecloth on the ground! Unusual but fun, especially for the little ones who will have a different and very unique experience!
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[post_content] => Coffee is good for love. This is true every day and even more on Valentine’s Day. Indeed, field studies and tests have shown that this tasty beverage doesn’t only taste great and have a beneficial effect on our mood but is also revitalising and aphrodisiac—it’s good both for our mind and our heart. You should definitely take advantage of it on Valentine’s Day! Try to emphasise coffee time to create an even stronger bond with those who prefer your professionalism and warmth. These are eight tips to pamper your customers on the day dedicated to romantic love.
Decorate your café with special effects
Welcome your guests with soft music in the background, creating a special atmosphere that will put them in a good mood. You can contribute greeting them and wishing couples a happy Valentine’s Day. Decorate your café with fresh flowers or hearts made of the material of your choice. Place some romantic candles on the counter in the afternoon and especially in the evening when the twilight will help to spread a contagious magical atmosphere.
Begin with the cup: serve it flawlessly!
Serve coffee in love-themed cups and saucers: buy some espresso sets beforehand so that you can use them on Valentine’s Day or other romantic events. Place a coffee bean covered in chocolate on the saucer so that customers can enjoy it on the spot or take it away and taste it whenever they like. If you don't have coffee beans, you can opt for classic, preferably dark, chocolate since its flavour goes perfectly with the bitterness of coffee.
Strike at the heart of taste!
Place a soft cream of beaten sugar and coffee on the counter for those who have a sweet tooth. It will make a sweet foam that is both inviting and irresistible when poured directly into the cup. For some tips on how to make it, discover more by reading the secrets to making your coffee unique. Come up with alternatives to the classic espresso: on this occasion, for example, you could serve Parisian coffee dedicated to the capital of love. To prepare it, just add a few tablespoons of hot chocolate and a dash of cognac directly into the cup and stir. Serve hot.
Provide aroma and fun: here are a few ideas
Provide your guests with fun initiatives dedicated to lovers: on Valentine's day couples could have two coffees for the price of one and start celebrating from the morning. An alternative would be to pay for their Valentine’s coffee in advance. The espresso will be served with a personalised greeting card or with a quote about love: this is a nice way to begin the day and a great start to an unforgettable Valentine’s Day.
[post_title] => On Valentine’s Day Serve a “Romantic Coffee”
[post_excerpt] => Coffee is good for love. This is true every day and even more on Valentine’s Day. Indeed, field studies and tests have shown that this tasty beverage doesn’t only taste great and have a beneficial effect on our mood but is also revitalising and aphrodisiac—it’s good both for our mind and our heart.
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[post_content] => A café is like a second home: each customer, entering his or her favourite café, expects to find a cosy, friendly environment. Sometimes though, regular customers need to be surprised: why don’t you leave them open-mouthed with a fast cheap and chic restyling?
Walls talk and reflect the soul of your café
Often those who want to renew the image of a café give up because they are afraid of spending too much or having to close the café for an extended period of time. A renovation, however, can be carried out on a limited budget, within a week. If you need a makeover in record time, an excellent strategy is to change wall colours: light shades make the room look larger, bright colours liven them up and murals make them unique and recognisable.
The counter always wins
If in traditional cafés it’s used to have a quick coffee, in cocktail bars it becomes a table where you can enjoy a drink alone or in good company: the counter is the absolute protagonist of the premises and, if on the one hand it should be designed in such a way as to make the most of the room, on the other, it can easily alter its style. All you need is to change its colour with a laminate coating to transform the personality of the room. The same result can be obtained even with simple paint: in this case, the ideal finish is satin: elegant as the gloss paint but much more forgiving of imperfections. The shades instead are infinite: if neutral shades are the most popular ones, it is also true that to stand out there is nothing better than a vibrant nuance.
Lighting: the ace up the sleeve of well-lit baristas
Lighting is essential for the image of any café and working on it, by directing LEDs and spotlights or selecting a more or less soft effect, will enable you to recreate the right atmosphere. Sometimes, the latter can be improved even at zero cost, simply by rationalising the layout of the furniture or removing the curtains. You could also add new lamps or candles at a low price to instantly add new light to your café.
Give new life to the furnishings
If renewing the tables and chairs may seem like an expensive investment, in fact, to keep costs down, all you need is to repaint the surfaces with a spray can, or “modernise" them with textiles such as tablecloths or cushions. To revolutionise the premises, you can "dress up" the walls with frames, blackboards or prints of good taste, just like your coffee. Now that you know how to transform the decor of a café inexpensively, why don’t you let yourself be inspired by successful design? Our cafés are famous all over the world for having a story to tell. Are you ready to tell yours?
[post_title] => Successful Restyling: How to Renovate the Decor of your Café Quickly and Inexpensively
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Exported and taken as an example all over the world, hospitality has always characterized Italian people. The bar, with all its specific features, has become one of the symbolic places of our country together with the assiduity as it frequented , from breakfast to aperitif, becoming part of our daily life.
Places of great success, as evidenced by the increasingly widespread phenomenon of Italian sounding which affects not only our agri-food products but also historic restaurants and bars, our cafes are replicated abroad and sold as authentic Italians to attract tourists and customers.
What’s behind the success of Italian cafés?
Basically, for one main reason: the Italians have been able once again to create a peculiar experience, characterizing it with peculiarities that foreigners somehow envy and some do not fully understand.
espresso al bar
THE BREAKFAST
Italians like to spend time outside their homes and do it in the most open and characteristic places as possible. Breakfast at the bar before going to work is certainly one of the favorite “cuddle” that we allow ourselves: coffee, in all its variants with milk - from macchiato to cappuccino - with croissant is the most popular way to start the day and represents a true ritual. The Italian bar knows how to welcome everyone, from those who want to read the newspaper in the early morning while sipping an espresso to those who look for energy and chat with a more substantial breakfast, which also includes pastry products.
ESPRESSO AT THE COUNTER
The consumption of coffee standing at the bar counter is perhaps one of the habits that foreigners do not fully understand, as it is practically impossible to find this custom outside of Italy. A few minutes useful to break the working day: a break at the bar accompanied by a good espresso is essential to acquire the right energy. The bar counter represents a thin border that allows those who want solitude and personal reflection, but at the same time it is, on the opposite, a place where customers can socialize, with the bartender or with other customers. Short, long, with milk, the knowledge of customer's favorite variant allows the barista to establish a relationship him/her and the barista ability to make the moment of consumption personal and familiar will guarantee loyalty and affection.
AT THE END OF MEAL, ESPRESSO
it’s common knowledge that in Italy you eat the best dishes and drink the greatest wines, but in order to conclude your meals keeping the level up you need undoubtedly a good espresso. Cappuccino and latte macchiato are the prerogatives of breakfast, while abroad they are ordered at any time of the day, including at the end of the meal, but often strange combinations are also risky, with salty foods for example.
THE COMPANY
The Italian bar is first and foremost a place for recreation and entertainment. Most of the time it provides the right company.
At the bar, the relationship is almost inevitable and sociability can take place between complete strangers, colleagues or friends. "Shall we go for a coffee together?" is much more than an invitation to have a drink, it is a request for time to share moments, thoughts, ideas and reflections. In front of a cup of coffee, confrontation is favored and, exactly as it happens with food, the act of consumption becomes a real social ritual in which relationships can be consolidated and barriers are broken down.
THE WELCOME
The customer's choice of a bar is never accidental. Italians have a place in their heart, where they usually go, a family environment or in any case capable of giving back a specific consumption experience. The barista has the ability to create the right atmosphere, capable of striking the senses, of being memorable and therefore a place where people want to go back. Of course, for us Italians it is easier: the “welcoming” attitude is part of our DNA, so making someone feel welcome and creating the best atmosphere for a client is one of the attitudes of our baristas.
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