At 23, he was entrusted with the bar: the growth of bartender Christian Pomponio

After school came the first experiences: Ippo Beach 1, Feluma Bistrot, Peter's Bar and, today, the New Orsa Maggiore Sud, where he works as a bartender for KM431. The New Orsa Maggiore Sud overlooks the Pescara seafront and is part of the Assaggeria_KM431 reality, which focuses on Abruzzo cuisine and its products to tell the story of the region through food and hospitality.

Mixology and Responsibility: How a Young Bartender Grows

The bar also follows this philosophy, but looks to a broader world—that of mixology and international techniques. It's an environment where Christian is finding space to learn, engage, and take on new responsibilities. Perhaps this is the word that best describes his journey: growth.

Not just learning how to make a better drink, but learning how to stand behind a bar, interact with customers, work with colleagues, and even know your own limits. Christian explains it with the simplicity of someone who knows he's still at the beginning, but is eager to get started.

From school to the counter: the experiences that shaped Christian

It actually happened during my school years. Lab work and class activities gave me a deeper understanding of this world, and I realized this profession fascinated me. I loved working with people, putting what I learned into practice, and, above all, knowing there was always something new to discover.

All the experiences I've had have been important, and each one has taught me something. But if I had to choose one, I'd definitely say New Orsa Maggiore. Here, I had the opportunity to learn and interact with people more experienced than me. The owners also decided to entrust me with some responsibilities, and this helped me grow a lot. When you're entrusted with a responsibility, you have to prove you're up to it. For me, it was an important way to test myself.

There are always difficult moments at work. I'm a very precise person and pay attention to detail. Sometimes I notice things that others might miss, and if you don't manage it well, this can become a limitation: it leads you to be very demanding. Over time, however, and especially thanks to the more experienced people I've worked with, I've learned to be more patient and collaborative. I've realized that doing your job well isn't enough: you also need to know how to work well with others.

Definitely my section coordinator, Andrea Piersante. Despite his young age, he took on this role, and I think this demonstrates responsibility and initiative. I was also really impressed by the spirit I found in the Abruzzo-Molise section. There's a desire to be together, to collaborate, and to help each other. For young people who are still building their careers, having people around them to talk to is important.

I would try to create a collaborative program with Italy's leading hospitality schools. Something has already been done, but I think it's time for a major update and to make these collaborations even more relevant. I strongly believe in the relationship between school and the world of work. It's precisely at school that many young people begin to understand what they want to do. Bringing more professionals into schools and creating opportunities for discussion could help young people better understand what it really means to work in the bar industry. And at the same time, we professionals also have a lot to learn from young people.

In my opinion, one of the biggest mistakes is not knowing or respecting the fundamental rules of hospitality and, above all, feeling like you've arrived too soon. Even before techniques and preparation, you need to learn to care for the customer and the details. It's the little things that make the difference. And then you need to continue studying and staying up-to-date. In this job, you never really get there: there's always something to learn.

The desire to do things, the availability, and the kindness towards the customer. For me, the customer must feel welcomed. It's not enough to make a good drink: you have to understand the person in front of you, listen to them, and try to make them feel comfortable. Ultimately, if someone leaves the bar happy and wants to come back, it means you've done something right.

Definitely the Coffee Chock, a cocktail I created and one I really identify with. I see a lot of myself in this cocktail because it reflects my personality. It's a mix of firmness and sweetness. The coffee and chocolate represent these two aspects well: the coffee is more assertive, while the chocolate brings a sweeter, more pleasant edge. Then there's the Aurum and Dark Passion Varnelli, which round out the drink and give it personality. And there's also a connection to my homeland that I really like. These products tell the story of Abruzzo, and when combined, I think they convey the character of the people of Abruzzo: direct, decisive, but also very hospitable and pleasant. It's kind of what I'd like to be behind the bar. It's a cocktail that speaks of me, but also of my homeland. Yes, exactly. I think a cocktail can say a lot about a person. It can tell you what you like, where you're from, and, in part, even who you are. And this represents me because it contains both bold and softer elements. A bit like me.

Coffee Chock talks about Christian and his Abruzzo

Perhaps it's precisely this simplicity that describes Christian Pomponio better than many words. Twenty-three years old, a hotel school education under his belt, several significant experiences, and still a long road ahead. He doesn't have the presumption of feeling he's arrived, and perhaps this is precisely one of the most interesting aspects of his journey.

He's eager to learn, embraces challenge, and knows that behind a good cocktail, there's more than just technique and ingredients, but also attention, sensitivity, and the ability to connect with people. The rest will come with time. Meanwhile, Christian stays behind his bar: he observes, learns, experiments, and grows. One drink at a time.

To prepare Coffee Chock you need:

• 30 ml Naud dark rum
• 15 ml Gold Liqueur
• 20 ml Varnelli Dark Passion Liqueur
• 15 ml Sugar syrup
• 2 dashes of chocolate bitters
• 1 espresso