Thirty years old, Pavia origins, a lot of experience and a splendid victory at the Italian final of World Class 2013, yet Mattia remains the same boy he always was, the one who has the desire to learn and do, to change and get involved.
When was your passion for bartending born and how did you realize it was the path you wanted to take?
It was born thanks to my parents and their experience gained in a small provincial bar in Oltrepo Pavese.
What was the most formative experience in so many years of experience? And the greatest satisfaction?
All experiences have contributed to my education; there has not been one that has counted more than others. From my parents I learned how to approach customers, from Fabio Firmo I acquired the ability to prepare cocktails, from Francesco Pierluigi the art of receiving, and finally at Armani Bamboo Bar I was trained from a managerial point of view.
I had the greatest satisfaction in Beirut, where I had gone as a special guest, when a customer of the Bamboo Bar, seeing a flyer with my big face, decided to come and have a drink.
Is there an international bartender you are most inspired by?
Let's say there are several, but our own Dario Comini and Mr. Ago Perrone are people who inspire me a lot.
If you were not working in Italy, what other country would you see yourself in?
USA, on the West Coast... preferably San Diego...too obvious?
Where do you get new ideas for your cocktails and what is your favorite drink to make?
Inspirations and ideas come from everyday life, for example from a simple walk, a trip to the museum or the market, watching television or having dinner with the best friend. Every moment is the right one to be inspired.
You have often worked in hotels: is that the environment you find yourself in the most or was it just a matter of circumstance?
Definitely when I started it was the missing piece to my profession: now it is my natural environment and I don't think I could get out of it.
You made the World Class top 16 in 2013: what changed after this achievement in your work?
Thanks to the result I was able to travel more and meet more people, thus acquiring more contacts around the world, which I think is very important.
If you had your own venue, how would you imagine it?
Good question... Take a trip to the 'Pozzo american bar' in pavia or look up some pictures on the internet and you will have my place in front of your eyes! Don't forget to add a surfboard or skateboard on some walls.
What is really important for a bartender nowadays: specializing, winning competitions, having worked in major venues, being attached to a brand, traveling a lot, or something else?
Traveling a lot is the fundamental aspect of our work for languages, inspiration and contacts. Working in important venues can help if you have learned something in the venue, competitions are important for sharing with colleagues but I don't see them as the fundamental point of our work.
Of all the fashions over the years, is there one that you have been most passionate about?
Let's say I don't love fashions, I've always tried to just take cues from them, but I've never taken them to extremes. I love 60s Italy, cocktails with Champagne and the great classics, but using them and then twisting the rules.
Plans for the future?
Stay Tuned....
