The Rotonda Bistro is located within the Besana Milan, a former cimitery of 1700 were was buried for centuries over 150.000 Christians.
In the passing of the centuries became the Besana from Cemetery memorial chapel, a barracks, a clinic and only in recent years the city of Milan's restored the entire properly.
in 2014 within the Besana comes Muba, the museum of the child, along with the Rotonda Bistro. Thanks to a service limit established by the museum with imposes the use of bottles alcoholic not exceeding 21% abc and I had to upset the rules of cocktail to get the drink completely unique.
The absence of spirits like rum, vodka, whiskeys, gin, led us to discovery of a new world.
This particular limitation has intrigued many people including customers, Bartenders, media, and we are pleased to surprise them with our drinks
Another curiosity....many of our drinks are called and recall the history of Besana as the Famedio, Besanino, Cavedio, Ionicis, Pantheon.
So...we waiting for enjoy the History!
The Guardian, GQ, Il Cittadino, Il Giorno, Bargiornale, Barbusinnes, Fuoricasa, Gente, Vanity Fair, Horeca magazine, Il terrazzo, La Provincia, Lodi e Dintorni, Dario Comini’s book “ Barchef and Molecular mixology” & "Mix and Drink", Remy Martin books, and moore, Locali Top, Cosmopolitan, Mixer,Class magazine Uk, The mixing star book,Guida al Piacere e Divertimento dal 2007 al 2013 and from the 25 top Italian bartenders in the same book,“Un tuffo nel piacere” book edit to Rg, La Stampa, Gambero Rosso, and than on air Radio Lodi, Radio 24, Radio Bar, Zero.eu, milanodabere and moore.....
Rules of the Group Cocktail art
For those who love the world of Cocktails and sees in it an art form. Send photos of your drink or artistic representations of them: photos, pictures, tattoo,artistic photos, extravagant decorations, crazy techniques, containers amazing!
Diego Ferrari was born in Lodi, a small province in the south of Milan , 40 years ago the son of humble workers . After a short course of study and not at all inherent in the world of the bar accepts a job in a pizza restaurant in his hometown . At only 17 years spends himself in various tasks such aid pizza , waitresses and dishwashers , until one day when fascinated by the world of mixology embarks on his first course barman who, goaded him into trying alchemical concoctions to say that the people were almost good After a short time ..... and so much hard work has its first real opportunity as a barman in a cocktail bar well known in his home town where not wasting time studying day and night and directed by a fellow practitioner leads to ' Italian Association bartenders ( AIBES) and Supporters , where it will remain for a long time partner . The time is ripe to bring it continually grow and after studying the technical bases Barchef , Molecular Mixology and Tiki to London where, after a little experience he enters the ' Association of Barmen English ( UKBG ) and arrives at the Baglioni Hotel 5 -star hotel where thanks to' support of his bar manager apply for the first time in London drink with the use of non-conventional aroma stones , gold, jellies, infusions of tea with much more. Big fan of tattoos in collaboration with a famous tattoo artist I create the technique of Tattoo Machine Martini and meanwhile devotes a third of his body in tattoos related to the world of cocktails. On his return from England working with major brands such as barmanager and work in different places in the hinterland of Milan, including a sushi bar which gives him encouragement and respect in Oriental techniques , holds workshops on his work , he studied foods from around the world , has collaborated with several magazines writing rubrics mixed drink, quoted on dozens of Italian and foreign magazines , newspapers and books in the field, participating in dozens of national and international competitions that take him for years in France , Canada and England getting so many defeats in some great success. Creator of the famous group of Facebook Cocktail Art and avid collector of antique bar and admirer of fine hospitalityativity ', based on technical solutions, innate or acquired skills and behavioral norms arising from study and experience.
He currently works with the Rotonda Bistro in downtown Milan, located in a historic building, a former cemetery of 1700, where he specialized in cocktails made with ingredients under 21 percent alcohol.
Maximum 21, the cocktail under a different point of view
Have you ever thought of not being able to use spirits within your bar? Me neither!
A new adventure in the Rotonda Bistro Milano took me to upset all my bases and my experience!
Restaurant located in a historic monument in 1700, alongside the museum of the child, which a proposed contract does not provide for bottles with alcohol over 21°.
A proposal extreme, where for months I studied alternative cocktail with liquor and products under 21°.
A unique experience, a thorough study of how to change the point of view through the history of the cocktail and the products that the market currently offers.
This Master is not just a story but encourages colleagues to stop a moment and understand that sometimes we all behind a bar facilitating our career choices.
Stimulates the development of new ideas and to understand that you never learn!
This Masterclass was already in over 30 cities in Italy and around the world.
The Artisan by Enoteca Pinchiorri Dubai
Consultant for the creation of the bar including all equipment since the opening.
Creation of the Cocktail List including the hand-drawn menu and signed by Diego Ferrari
This year, after only 11 months, The Artisan won the prize Best Italian Restaurant in Dubai
New Book 2018 by DIEGO FERRARI
Low Alcohol Cocktails - New Frontier in Mixology