The smallest bar in the world. The first speakeasy in Milan. One of the best mixology bars in the Navigli District. Menus printed on 45 vinyl labels. A culinary trip around the world in nine years departing from Italy.
The common denominator behind all these genius ideas is Flavio Angiolillo‘s creative mind. Since 2011, with his friend and business partner Marco Russo, Flavio is always one step ahead when it comes to gifting Milan’s drink enthusiasts (and not only) with unique, state-of-the-art tailor-made experiences.
The first bar to be launched was MAG Cafè. Any cocktail connoisseur in Milan can’t possibly not know it. An intimate milieu and soft lights with a1900s Parisian atmosphere which stands out for its refined elegance. Meticulous attention to details and in particular towards the customer, who is wonderfully served by the bartenders even during the busiest moments.
A little further down the Naviglio: BackDoor43. A ‘V for Vendetta’ mask welcomes customers and hands over the keys to open the secret bar door. An exclusive, surreal atmosphere envelopes you and for two hours it seems like living in a parallel world. The place can host a maximum of three people per time in four square metres and represents a non plus ultra ad hoc experience. The cocktail list changes every month and the selection of whisky is infinite. Through the smallest window ever, you can order take-away drinks.
Inside shot of the smallest bar in the world: BackDoor43
A magical place where time has stopped. Crystallized. From the outside 1930 seems like an anonymous bar, but once you cross the threshold, it always feels like the first time you step foot into it. Like travelling through a time machine where reality and illusion are only separated by a few wooden stairs and a secret procedure. You come to realize you are living the 30’s Prohibition era, recalled by objects, music and the bartenders’ attire who hypnotically attract the observer’s curiosity like a magnet while they prepare extra-special, delicious cocktails.
1930: a jump back in time to the years of Prohibition
If whilst reading about all these exquisite tastings you begin to feel hungry, no panic. Flavio has a solution for this too. At Barba experience goes contemporary from breakfast to after dinner. Tasty, genuine products and cocktails divided into pre-dinner, long drinks and after dinner that you can read on vinyl menus. Like having dinner at a friend’s, you can select the music.
Iter‘s opening is the most recent of all: the first fusion cocktail bar where again Flavio is the pioneer. A downright itinerary where you really have the impression of travelling “From Italy to the World”. The daily journey begins at 8:00 am until 02:00 am to discover food and drink proposals departing from Italy throughout all the countries in the world. The real treat is that the suggestions change every 6 months along with some of the furniture.
Inside Iter: a world culinary tour
I head there on a Sunday afternoon to meet Flavio who is working there for the Sunday brunch “La Domenica della Nonna”. He immediately makes me feel comfortable and I’m deeply struck by his spontaneous kindness and rare humbleness.
. . .
WHY
why and how did you end up in your career path?
When I was a kid I used to play in a professional football team but I had to earn a living. I began washing glasses and plates in a restaurant in France, where I was offered a cooking apprenticeship at the age of fifteen. I worked in the kitchen for two years but as you know, all chefs are crazy! I then moved onto working as a waiter to be around people and stayed in that role for another two years. I met interesting people like Alain Ducasse whom I worked with in Montecarlo; he’s considered one of the best chefs in the world and many take inspiration from him. I then moved to London to learn English and worked with Gordon Ramsay, but I didn’t like the weather at all, always grey. I decided to move to the Caribbean for a year and that’s when I understood I wanted to be a bartender. A chef doesn’t come into contact with the people he makes creations for, the waiter proposes a product that he hasn’t made himself. Bartending is the right compromise because you sell something you make yourself and you serve it. It combines both aspects.
WHO
how would you describe yourself in a few words?
I call myself into question every morning. Every evening I think about my day: if it’s been fruitful, if I acted well. I’d also say insatiable – in everything I do. Creative.
WHAT
what is your source of inspiration?
People. In general, but mostly the people I work with. I listen to people because they give me feedback.
Look at Iter for example: the bar counter is wider than the standard one. It’s comfortable and at the right height for eating. The seats are big yet they still allow you to have intimacy with the person you are sitting with. Below the counter you can charge your phone and hang your possessions. But most of all, being a cocktail bar, while people chat and drink their cocktails time goes by and the ice melts resulting in a watered-down drink. That’s why there are ice containers carved in the wood that are filled with ice and the drink is always fresh. You just have to listen to people.
WHERE
where do you go to when you need a break?
I travel. The true break is when I go to France because my mother’s there, it’s the place I come from and my best friends live there too. My childhood friends will always be my best ones because they treat me like a normal person … Italians like to compliment you all the time, whereas I have a different relationship with them.
WHEN
when and what will your next steps be?
We are slowly creating everything around us: bar, kitchen, restaurant, other 3 bars. Today a bar needs to have social media coverage, so we also have videocameras and a photographer. Everything is produced internally so we are becoming a proper team. We have all the elements. What I’d like to do now is create something where my presence isn’t essential. I am only one but the places where I have to be are many. To understand what is missing and is necessary is important.
**WILDCARD
if your life was a cocktail which would you choose and why?
Inca. It’s a cocktail made at The Savoy in London with White Vermouth, Red Vermouth and Dry Vermouth, Orgeat and Orange Bitter. It contains some of Italy, some of France and a touch of the Caribbean. A mix of bitter and sweet, just like life.