Last June 11th, at Vapore 1928, the final event of “El Torneo Altos Paloma” took place, a contest which saw six Italian bartenders as protagonists grappling with one of the most well-known tequila-based cocktails, the paloma.
On this occasion, the six participants presented a revisited version, giving space to technique, creativity and imagination. The protagonist of each paloma was Altos, tequila created in 2009 thanks to the collaboration between master distiller Jesús Hernández and two famous British bartenders, Henry Besant and Dré Masso. In just a few years, Altos has established itself in the world of spirits, achieving important recognitions such as the gold medal at the International Wine & Spirit Competition in the 100% Agave Blanco Tequila category (“plata” version) e gold medal at the International Spirit Challenge, in the Super Premium Reposado category (“reposado” version).
The winner of “El Torneo” was Enrico Bellucci of Iter, a cocktail bar in Milan. At the end of the event, we had a chat with him, here’s what he told us about his career as a bartender. and this experience.
When did you start bartending? What drove you towards this profession?
I started exactly 10 years ago, in 2014. It all started with a summer job in a hotel to allow me to indulge in some personal whim. The simplicity of accessing this profession was the trigger that then transformed my curiosity into passion. Like many others, it all started as a game and without almost realizing it, this world is now part of my everyday life.
How long have you been at Iter? What were the other stages of your career?In July I celebrate my first year as Iter. My career, however, began in a hotel in Pesaro, near my hometown which is Fano, in the Marche region. After that I came home and worked at two different bars for a little over two years. Subsequently I decided to take a break from this job to move to Bologna to study. During my studies, however, the desire to return to school was impossible to stop and so I began to alternate the two things. I graduated in Political Science in 2021 and subsequently obtained a master’s degree in F&B Management which was followed by an internship at Fourghetti, also in Bologna. The last stop in the city was at the Nu Lounge Bar where I stayed until last year, before moving to Milan and Iter.
The ‘La Arana” cocktail by Enrico Bellucci, winner of “El Torneo Altos Paloma”
Can you describe the story of the cocktail that made you win the Altos contest?
The cocktail is called La Arana, which translated into Italian means “the spider” and is intended to be a bridge that unites Mexico with southern Italy, in particular with Puglia. We all know the tarantula, one of the most “famous” spiders, but not many know that this name was used in the surroundings of Taranto since the end of the 15th century to refer to a particular species, the Lycosa Tarantula. The belief was that the bite of this spider caused a condition called “tarantism”, characterized by general malaise and symptoms similar to epilepsy. When the first Europeans who arrived in the Americas discovered the local giant spiders, they called them tarantulas because of their vague resemblance to spiders. Lycosa. The explorations also led to the discovery of the prickly pear, native to Mexico. The plant is even found on the flag’s coat of arms and its blades – nopales – they are part of the eating habits of this country. It is therefore thanks to these expeditions that the plant made its appearance in Europe. From here it quickly spread throughout the Mediterranean basin and in Puglia where it became a characteristic element of the landscape.
How did this idea come about?
This competition was an opportunity to establish an even stronger bond with Federico, a colleague of mine and above all a friend. Federico has Apulian origins and, chatting together, we discovered how southern Italy and Mexico have many links to each other. Agave is a succulent and pungent plant just like the prickly pear. The hot and dry climate that favors the growth of these succulent plants is another point in common. Can the soul of a people be extracted from a plant, exactly as happens with the agave with Altos Tequila? For us yes and this tequila is the focal point of the cocktail and of this whole story, because it enhances and equally enhances the union of these ingredients and cultures.
The Altos Tequila evening at Vapore 1928 in Milan
Did you like the proposals from the other participants?
Yes, all the proposals were valid and of the highest level and I had the opportunity to taste them at Vapore 1928. They developed many beautiful ideas from which I will certainly draw inspiration. I take this opportunity to thank all of them and the three judges of the contest with whom I had some very interesting discussions.
What is your relationship with tequila?
Tequila is a spirit that I really like. I am fascinated by his story, by the country in which he was born and by his strong intrinsic character. It is very linked to two iconic cocktails such as the margarita and the paloma, but it has incredible versatility and allows you to create exceptional drinks if mixed expertly. Its distinctly vegetal and earthy notes are characteristics that I love to use and enhance in my cocktails.
In the photo above: Enrico Bellucci
