At what age did you realize that bartending would be your profession?
At age 21.
How did you get into this world?
I i started at age 19 at the "AFTER" with Backi to earn some money and afford the purchase of a synth to go alongside the piano to compose music.
Who are the professionals with whom you learned the craft?
Backi from "DOPO" and Enrico Contro (aka FROG) from "PRAVDA."
Is there anyone in particular whom you consider your mentor or whom you consider "the maestro "in a more general sense?
My mentor has been FROG, while who I consider master in a general sense is GARY REGAN.
When you come into contact with a new product, when you "taste," taste for the first time a distillate or other type of product, what do you pay attention to first and foremost?
To the expression that comes to me after the first taste
When choosing ingredients to compose a new blend, have you already predetermined what the final result should be, or do you modify and calibrate from time to time gradually adjusting the final result?
Let's say that I already have the final outcome in mind, however then the recipe is modified not so much in terms of ingredients, but in terms of doses
What are the flavors, spices, herbs that you use the most and for which did you die?
I use lately a lot hibiscus with which during my work trip to Benin I learned how to make a very richly flavored juice.
I also work a lot with green and black cardamom, with lemon pepper from Morocco, with cuassia from India as spices for the creation of homemade Bitter.
With lemon verbena, lemon grass and eucalyptus seco or in crystals, however, directly in the drink.
How important for you is the decoration, the presentation of a cocktail?
I have never been fond of garden-style garnishes, I give more attention, instead, to the choice of the glass. The garnishes I use are only the basics (zest, peel, spiral, olive, and maraschino).
You place great importance on the quality of work equipment and accessories. What do you think are the most interesting companies in the production of equipment for your profession today? Are there any really innovative new tools or accessories?
A bartender's equipment has the same importance as hairdresser's equipment.
The most interesting companies are NARANJA(JAPAN)LE JEUNE(FRANCE) and BARSTUFF(GERMANY).
All material that can be found in Italy only from RG by Giorgio Negri, the only supporter of our profession in Italy.
Actually nothing new has been invented, these are simple evolutions of traditional tools.
What is the most important initiative in which you have participated?
The Salone del Gusto in Turin 2010
The one that gave you the most satisfaction?
Taking care of the launch of ARDBEG TEN IN MIXOLOGY, in which I had to try my hand at creating recipes with a really complex product: excellent result.
The next one in which you will participate?
VENUEZ Antwerp, the first BARSHOW in Belgium in which I will be giving a seminar on Italian liquor.
Your name is going around and you are being talked about more and more in food&beverage publications, but also in newspapers in the trend-setting pages and in monthly magazines that talk about lifestyle. You are a top bartender, certainly among the best in Italy and beyond, the big beverage companies entrust you with their "premium" products and novelties so that you can study them, look at them, smell them, taste them and return to them a blended creation that makes the most of the precious distillate.
However, you always maintain the same somewhat shy, reserved, understatement attitude, as if success were slipping a bit on you, always a bit unconcerned about what is going on around you and almost amazed at the attention paid to you. It therefore occurs to me that your mind is already beyond and I would like to ask you if you have a dream in your drawer, if you have a project in your head and of course if you would like to talk about it.
I have always been shy. For me, the bench is a good way to keep a certain distance and be able to loosen up with clients.
It's true, I always marvel when they talk about me and actually it doesn't slide, in fact it makes me enthusiastic, but always within limits. It's not carelessness, but actually the biggest lesson I received from FROG was to always remain humble and above all who I am.
If someone would like to get in touch with you, how can they track you down?
It's ugly to say, however, the most immediate means is to type Oscar Quagliarini on facebook.
To get to know you better
I was born in Rome on May 26, 1978
Graduated in experimental accountancy, 7 exams at the 5-year degree in education.
I love music, I play the piano and now I started the violin. I travel a lot.
I love writing and am finishing writing a short, half-autobiographical novel entitled "I Make My Night."
I attend almost all European Cocktail & Spirits conventions.
I have more than 100 books on the subject of beverages.
The last masters courses I attended were in Amsterdam on GENEVER AND THE HOUSE OF BOLS, and in Rome with STANISLAV VADRNA
ARDBEG,SAGATIBA,HENDRICKS,THE BITTER TRUTH AND GERANIUM are the brands I have collaborated with.
THE AFTERMATH, LACERBA ,PRAVDA AND JULEPS are some of the bars where I have worked.
Interview by MONICA PALLA
