At the age of 16, she decided to take a course at Barkeeper- which she was unable to do for the time being due to her age. She made up for it later and then gained professional experience at home and abroad.
Summer seasons in Ibiza, winter seasons in Italy, finally a trip through Australia, where she sometimes stays behind the bar for a shorter or longer time.
Today, the bartender with a weakness for classic bar culture can be found as lounge manager at Seven Lugano.
The 10 questions
1. Who would you like to serve a drink to?
Queen Elizabeth a Gin and Dubonnet or a Dry Martini.
2. The first thing you do when you start working?
Arrange my bar utensils the way I like them.
3. What do you love about your job?
That every day is different. I love challenges and the rush.
4. What gets on your nerves the most?
Our job demands a lot from us. We tolerate a lot of stress and fatigue thanks to our passion. I often see owners/managers who take advantage of this without appreciating the job.
5. A world without social media would be...
Less open. Thanks to social media and the internet, it is easier to acquire knowledge and stay in touch with friends on the other side of the world.
6. What was your craziest trip?
A road trip with my best friend to Berlin, via Poland to Budapest to the Sziget Festival. There we lost our credit cards, but we still made it back home via the Czech Republic.
7. the most unusual cocktail you've ever mixed.
Two months ago I created a Bloody Mary twist called "Blú di Mare". I clarified tomato juice and coloured it with Pea-Flower Tea. I added an umami espuma and a sea urchin as a garnish.
8. the last luxury you allowed yourself.
A Dji camera
9. three qualities to describe you.
I am independent, quiet, adventurous.
10. the last 100 francs and only 24 hours left...
I would go to a nice bar with my friend.
Valeria's Mix Tip
Sicilian Connection
| 5 cl | Gin Rose |
| 1.5 cl | Fresh lime juice |
| 1.5 cl | Elderflower syrup |
| 3 cl | Cranberry Juice Ocean Spray |
| Top | Rhubarb Soda |
| 2 | Slices cucumber |
Decoration: Cucumber, mint, lemon zest
This article appeared in
Issue 4-2021
BAR NEWS magazine as single issue
