From Rome to Naples, the bartenders' challenge with Vecchio Amaro del Capo continues

Vecchio Amaro del Capo protagonist of the cocktail competition

The competition aims to provide an opportunity for professionals to exchange ideas, combining technique, research, and interpretive skill. At the heart of the competition is Vecchio Amaro del Capo, observed beyond its traditional chilled serving at -20°C and used as a basis for new interpretations of the product. The recipes thus become a tool for exploring its profile and incorporating it into different mixology languages.

Nuccio Caffo, CEO of Gruppo Caffo 1915, states: "For over a century, we have built our business on our knowledge of raw materials, production processes, and experience in the world of spirits. Today, we want to bring this heritage into dialogue with the new professional fields of mixology, creating concrete opportunities for meeting, discussing, and learning. Knowing a product means understanding its identity, botanicals, history, and the characteristics that define its character; it is from this understanding that new interpretations can emerge, capable of combining technique, creativity, and mixology culture. Engaging with industry professionals is essential for us, as it allows us to enhance our tradition while simultaneously exploring new languages ​​and ways of consuming it."

The bartenders qualified for the national final

The first selection, hosted by the Roma Bar Show in the Vecchio Amaro del Capo exhibition space, involved 12 bartenders. Participants presented recipes designed to enhance the product's flavor, character, and versatility. At the end of the test, the jury selected the top three finalists: Nikol Lentini with "Il Belvedere," Matteo Marengo with "Genesi," and Massimiliano Porcu with "Origini Parallele."

The three proposals expressed different approaches to mixology, distinguishing themselves in technique, originality, and narrative ability. The third edition also considers originality, replicability, service, and the ability to narrate the cocktail and its connection to the product.

The jury comprises a bar manager, a trade journalist, and a cocktail and fine drink enthusiast. This composition combines professional expertise, communication, and the consumer's perspective.

"The capital has confirmed the high level of research among bartenders and how diverse the interpretations of Vecchio Amaro del Capo can be," emphasizes Competition Director Fabrizio Tacchi. "We saw original, even complex, preparations presented with great naturalness, homemade ingredients, references to local areas, and a keen attention to the drink's narrative. And what we're looking for is originality without losing sight of the concreteness of the bar. In the upcoming events, I expect even more diverse perspectives, because each bartender will bring something of their own homeland and experience. I believe no city will be the same as the last. And it's this comparison that makes the competition truly interesting."

From Naples to Milan and Bologna to the final

After Naples, the calendar includes stops in Milan and Bologna. The competition thus offers a glimpse into the evolution of Italian mixology, observing how approaches, ingredients, service methods, narrative skills, and the ability to directly present the cocktail are changing. The journey will conclude at the historic F.lli Caffo Distillery in Limbadi, home of Akademia Caffo, where the Official Bartender of Vecchio Amaro del Capo will be announced.

Through Akademia Caffo, bartenders, sommeliers, and professionals can learn more about the products, botanicals, production processes, and expertise developed by Gruppo Caffo 1915 over a century of business. The finals in Limbadi will connect the competition with firsthand knowledge of the company and its production site. The winner will also have the opportunity to represent Vecchio Amaro del Capo at Bar Convent Brooklyn 2027, bringing the journey that began with the Roman selection process and continued through Italy to an international event.