Tommaso Cecca is the store manager & head bartender of Camparino in Galleria in Milan. He makes us two cocktails, one with Campari and Seltz Marmalade and the second with Gin and Sweet Vermouth.
Tommaso introduce yourself
Hello, I’m Tommaso Cecca and I have been working in the industry since I made my first espresso when I was 14 years old. I made a huge change when I was 18 and booked a one-way ticket to London, where my career progressed quickly. I started as a bar back, worked briefly at Zuma and soon became a senior bartender. I had the pleasure of meeting Mr Roberto Cavalli, one of the world’s most influential fashion designers and he brought me back to Milan to open his new restaurant. It was the most fashionable place in Milan because it was one of the first venues to mix the concept of fashion and food together. Ten years later I moved to Trussardi Alla Scala where I had to learn how to lead a group and let my team fall in love with hospitality the same way I did when I was younger. Trussardi Alla Scala also gave me the opportunity to learn how to cook which was a wonderful addition for my knowledge and palate. In 2018 my journey with Camparino in Galleria began, and I am proud to be the Store Manager and head bartender of the most legendary bar in Milano.
The classic you want to show us
90ml of Campari – 17C° Frozen Temperature
120ml of Seltz Water
The bar you dream of
It would be a bar where clients have the best experience, with a perfect mix of ambience, produce, people, service and a perfectly served Campari shakerato!
What do you do in your time off
Like it or not, my passion is my job. When I am not working, I am usually travelling and visiting as many bars as possible. I also have a family, so spend most of my spare time with my wife and baby, Konstantin.
The spirit you like the most
What else if not Campari! If there is an ingredient that can be used alone in a cocktail, Campari would be it, but we also continue to search for new ingredients to perfectly match with it and use in drinks.
What makes a good cocktail
Many different factors such as:
1. The mind, heart and arms of the bartender are the most important ingredients, as they share our life, mood and story.
2. The ingredients
3. The ice and glasses
4. And last but not least, the ambience and surroundings
What ingredient do you enjoy using in cocktails
I like to use different ingredients from different worlds and processed in our laboratory downstairs. I especially like roots, tea leaves, flower rhizomes and seaweed.
The signature cocktail you want to show us
Se la Pioggia Fosse Bitter Campari
20ml of Campari
20ml of Bulldog Gin
20ml of 1775 Vermouth Rosso di Torino
35ml of Concentration 45% of Negroni and Spices
Where do you think we need to go to interview another bartender
In Milano, you must meet Benjamin Cavagna from the legendary 1930 or Guglielmo Miriello from Ceresio 7. I have two other glorious friends you should talk to… Seba Garcia from Presidente in Buenos Aires and Naren Young the no.1 aperitivo guy in the world.
Thank you to Blue Blazer for inviting us to Milan and making this interview possible.