Characterized by meticulous attention to detail and to the customer, Easy-Peasy is establishing itself as a real breath of fresh air within the Genoese panorama.
Hello Marco! Can you tell us about the journey you took in bars before opening your own place?
My apprenticeship began in Genoa, I worked in a historic rum shop and in various summer clubs. However, I felt the need to broaden my horizons and indulge my adventurous spirit. So I left for the United States, for three years they were my home. Here I had the privilege of approaching a type of mixing with an entirely international flavor and of broadening my cultural background. Among the many beautiful things about this country, there is certainly the one for which the concept of meritocracy exists. If you're worth it, you work. You feel encouraged to do better and better. They are way ahead of us. Before returning permanently to Genoa, I gained further experience in Mexico, Spain and Northern Italy, the last one in Trieste, where I worked as a bar manager in a 4-star superior hotel.
How did your adventure with Easy-Peasy begin?
The project was born two years ago. At that time I had returned to live in Genoa for personal reasons, but I couldn't find anything that reflected my idea of mixing. I had been harboring the desire to open a place for some time, but if I'm honest I had never considered the possibility of starting a business in my city: I never felt very comfortable with the mentality and dynamics social groups that characterize it. One day, however, by pure chance I came across a space that needed to be renovated from top to bottom, and the romantic idea of opening my own place took on concrete and real features. It was really run down, in an area of the center not very favorable to the nightlife, but right from the start I couldn't help but fall in love with it and imagine it finished and furnished to my taste. I never let myself be overwhelmed by initial doubts and uncertainties. I took it all as a challenge. Inside me I felt that the quality we offered would be recognized and repaid. To date, in fact, we can consider ourselves a fresh and very promising reality in the Genoese territory.
What is your mixing proposal?
The mixing proposal changes every six months. We alternate a winter drink list with a summer one. In the colder months we offer full-bodied drinks with strong flavours; in summer, however, we prefer a fresher, lighter, more exotic type of cocktail. In general we always tend to vary a lot and raise the bar gradually over time. When we opened the venue we focused a lot on the scenographic presentation. Today, however, we prefer to focus on a more minimal service, we always maintain particular presentations but with a more complex and refined mix. We also have the classics on the menu, but people really like to experiment with new drinks. For us it is essential to establish a dialogue with customers: we always try to understand what their tastes are, and we recommend the drink that seems to be closest to their heart.
We know your favorite spirit is mezcal. Can you tell us more?
Yes, the passion for mezcal was born when I was in Mexico and by pure chance I found myself in an agaveria. There, I had the opportunity to fully immerse myself in the entire production process, from harvesting the agave to distillation. I got to know the native culture and traditions closely in this regard. When I happen to talk to people who like wine but who don't drink spirits, I like to compare mezcal to wine, since depending on the territory in which the agave is harvested and the type of cooking that is reserved for it, mezcal changes totally flavorful.
Offer us something to drink, what would you recommend?
Being passionate about agave, certainly our Tommy's margarita. What we propose is a very simple twist: instead of the classic tequila we use mezcal, with red Ancho Reyes with notes of cocoa flavor, slightly spicy, agave, lime, all served in a rocks glass with Hawaiian black salt. It is a very fresh drink, perfect for every season.
New projects for the future or collaborations?
Every month we have the privilege of hosting important names from the world of mixing in our restaurant, such as Flavio Angiolillo and Alessio Beltrami from Paradiso. Marella Batkovic, brand ambassador of Adriatico, should come to visit us soon, while we have Simone Caporale scheduled for June. I consider these collaborations fundamental, as they give us the staff and our customers the opportunity to come into contact with different mentalities and cultures in the world of good drinking and fine mixing. A real community full of contamination is created. It's ideal for continuing to train and stay up to date.
Finally, the usual question, what is your favorite cocktail?
I will surprise you: my favorite drink is the Americano. Simple and good at the same time. I could drink it all day (laughs, ed.).
