Trends · Bar
Shaken iced coffee, the new summer classic of the Italian bar
From Naples to Trieste, the shakerato is back on the counter in 2026 with attractive margins and a new clientele between twenty and thirty-five.
Featured · Season story
His best season in twenty years, from a single extra line at the counter. What one Polignano kiosk changed.
In May 2025 Salvatore Greco added a single line to his menu board. By August he had his best season in twenty years behind him. Three of his neighbours copied him within three weeks.
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Trends · Southern Italy
The Southern Italian aperitivo is changing shape, and the numbers prove it
From alcohol free cocktails to the new habits of customers in their twenties to forties. What is really happening in the venues of Bari, Lecce and Catania.
Trends · Coast
Summer 2026 in Salento, why venues are working with the calendar in hand
Between Otranto, Gallipoli and Porto Cesareo, advance bookings have grown thirty-eight per cent over 2025. What changes behind the counter.
Trends · Venue economics
Raw materials and prices, how small Italian venues are keeping their books in 2026
The price hikes are over, but consumer prices are slow to come back down. An overview of what bars, gelaterias and pastry shops are doing to protect margins.
Practice · Seasonal staff
Seasonal staff, how to get them back next year
Finding waiters, baristas and kitchen helpers is only half the job. The other half is getting them to come back the next season. Practices that work.
Practice · Counter
Bar counter hygiene, five common mistakes that get a venue shut down on inspection
What sanitary inspectors look for and what owners often miss. A practical guide built with people who have stood at the counter for twenty years.
Stories · Sicily
In Catania, a seventy-year-old pastry shop sets the standard on generational handover
From Vincenzo to Marta, the handover in a historic pastry shop on Via Etnea. A story of tradition, sourdough and Instagram, told without romance.