{"id":332,"date":"2023-07-24T18:19:38","date_gmt":"2023-07-24T18:19:38","guid":{"rendered":"https:\/\/ghalassio.com\/magazine\/?p=332"},"modified":"2024-09-16T15:19:45","modified_gmt":"2024-09-16T15:19:45","slug":"stefano-e-larte-della-mixology","status":"publish","type":"post","link":"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/","title":{"rendered":"Stefano e l\u2019arte della mixology"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Il Bar Manager del Grand Hotel Alassio ci racconta quali sono i segreti del lavorare dietro al bancone di un Grand Hotel.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Stefano, ci racconti quali sono i cocktail pi\u00f9 richiesti dalla clientela locale e da quella internazionale?<\/em><br>La clientela nazionale cerca soprattutto cocktail classici mentre quella internazionale, in particolar modo di parte anglosassone, \u00e8 sempre molto attratta dalla novit\u00e0 anche per una ragione culturale legata al consumo di<br>cocktail quotidiano. Come in tutti gli ambienti, la moda un po\u2019 fa da padrona.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><br>E quelli che vanno di pi\u00f9 in estate?<\/em><br>In estate abbiamo due outlet che svolgono lavori completamente differenti. La spiaggia serve cocktail a base di frutta e pestati, mentre nel bar della lobby sono molto apprezzati i cocktail a base champagne ed i grandi<br>classici rivisitati.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Sei in questo settore da ormai tanti anni. Com\u2019\u00e8 cambiato il mondo del bar rispetto al decennio passato?<\/em><br>La prima cosa che mi viene in mente \u00e8 il grande spazio che viene dato alla creativit\u00e0. Anni fa i barman non avevano la possibilit\u00e0 di esprimere i loro talenti ed anche gli ambienti di lavoro erano decisamente pi\u00f9 rigidi. Oggi,<br>pur mantenendo uno stile adeguato, il lavoro del bar in contesti di lusso \u00e8 diventato molto pi\u00f9 divertente per chi lavora, ma indubbiamente anche per i clienti.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il Bar Manager del Grand Hotel Alassio ci racconta quali sono i segreti del lavorare dietro al bancone di un Grand Hotel. Stefano, ci racconti quali sono i cocktail pi\u00f9 richiesti dalla clientela locale e da quella internazionale?La clientela nazionale cerca soprattutto cocktail classici mentre quella internazionale, in particolar modo di parte anglosassone, \u00e8 sempre [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stefano e l\u2019arte della mixology - Grand Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stefano e l\u2019arte della mixology - Grand Stories\" \/>\n<meta property=\"og:description\" content=\"Il Bar Manager del Grand Hotel Alassio ci racconta quali sono i segreti del lavorare dietro al bancone di un Grand Hotel. Stefano, ci racconti quali sono i cocktail pi\u00f9 richiesti dalla clientela locale e da quella internazionale?La clientela nazionale cerca soprattutto cocktail classici mentre quella internazionale, in particolar modo di parte anglosassone, \u00e8 sempre [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/\" \/>\n<meta property=\"og:site_name\" content=\"Grand Stories\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-24T18:19:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-16T15:19:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/ste-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"User GHAlassio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"User GHAlassio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/\"},\"author\":{\"name\":\"User GHAlassio\",\"@id\":\"https:\/\/ghalassio.com\/magazine\/#\/schema\/person\/2c052f6097e58b15d58986c835b700dd\"},\"headline\":\"Stefano e l\u2019arte della mixology\",\"datePublished\":\"2023-07-24T18:19:38+00:00\",\"dateModified\":\"2024-09-16T15:19:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/\"},\"wordCount\":216,\"publisher\":{\"@id\":\"https:\/\/ghalassio.com\/magazine\/#organization\"},\"articleSection\":[\"Interview\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/\",\"url\":\"https:\/\/ghalassio.com\/magazine\/stefano-e-larte-della-mixology\/\",\"name\":\"Stefano e l\u2019arte della mixology - 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