We deepen our exploration of Italian specialty espresso tradition with a have a look at standout café Style Espresso & Extra.
BY ISABELLE MANI
BARISTA MAGAZINE ONLINE
Pictures courtesy of Style Espresso & Extra
This characteristic is a part of an ongoing editorial collection exploring the evolution of Italy’s specialty espresso panorama by means of conversations with pioneers who’re thought-about among the many finest of their craft. After a cease in Milan, with Carlos Bittencourt from Cafezal, we now head north to Treviso, within the Veneto area, the place a quiet, minimalist sophistication and a particular espresso tradition have taken root—largely because of the work of Elisa Urdich and Fabio Tiralongo of Style Espresso & Extra.
Based in 2017, it was ranked third within the 2024 Barawards—Italy’s most prestigious awards within the hospitality sector—standing out not simply amongst specialty cafés, however throughout the nationwide scene. This marks the fifth time Style has appeared on the Barawards checklist, becoming a member of the ranks of celebrated espresso locations in Milan and Rome—although it couldn’t be extra completely different in idea.
Tucked close to the historic Della Malvasia Bridge in Treviso’s historic metropolis heart, Style Espresso & Extra is a compact, charming area surrounded by bistros, boutique outlets, and native hotspots. The café presents restricted seating, and it’s their solely venue, closing at some point per week and shutting its doorways every day at 6 p.m.—a pointy distinction to a lot of its fellow Barawards-listed cafés, which frequently serve brunch and transition into late-night aperitivo spots.
With a menu that blends worldwide flavors and native traditions (particularly in its handmade pastries and bakery gadgets), Style has turn into a beloved vacation spot for locals and worldwide vacationers alike, who’re simply drawn to its high-quality brews and heat, considerate ambiance.
Elisa gained nationwide and worldwide recognition after successful the 2020 Italian Brewers Cup, however she says that for her and Fabio, success lies within the surroundings they’ve cultivated. “Welcoming, heat, skilled. We love strolling individuals by means of flavors and origins,” she says. “My Brewers Cup win didn’t form our enterprise mannequin immediately, however it did enhance our native credibility.”
Treviso, referred to as the birthplace of tiramisù, has a refined culinary tradition and a deep appreciation for artisanal merchandise, so it’s no shock that locals got here to count on the identical degree of care of their espresso. Style’s do-it-yourself tiramisù, ready utilizing their very own roasted espresso, is an ideal instance.
Elisa and Fabio caught the eye of locals by increasing the definition of “third wave” service, organising a brewing bar that additionally specialised in Moka brews—which occurred to be my order once I first visited the café in 2020.
What made it really particular was that they brewed the espresso proper in entrance of me, utilizing an induction Moka pot on a compact induction plate, earlier than serving it on the desk. I was a bit obsessive about Moka brewing once I lived in Italy—so sitting outdoors in winter, dealing with the bridge, sipping that espresso is a treasured reminiscence.
In 2021, the couple expanded Style by opening a micro-roastery within the Postioma neighborhood, a spot designed for roasting, workshops, and public cuppings.
Elisa could be the face and spokesperson of Style—and a celebrated Italian barista—however at its coronary heart, Style is a love story: between two individuals, and between them and low. Elisa and Fabio are additionally the mother and father of two younger boys.
Beneath, she shares her ideas in a Q&A with Barista Journal.
Isabelle Mani: Your espresso journey—how did it start, and what have been the challenges?
Elisa: Beginning Style was a pure transfer, born out of ardour. However explaining the worth of high quality espresso to prospects in Treviso was powerful. Many didn’t perceive what made specialty completely different. Training performed an enormous position. We organized tastings, workshops, and slowly launched individuals to brewing strategies and sourcing. Pricing was one other problem—speaking why a cup prices extra and what goes into that worth. Over time, emotional connection and belief grew.
How did the area people reply, and what led to the enlargement with the roastery?
The local people finally embraced us. At the moment we’re a degree of reference for espresso in Treviso. Fabio had all the time wished to roast, so opening the micro-roastery felt like a pure step. It permits us to go deeper into the craft, to manage the method, and to share it extra transparently with our prospects.
What position do baristas play in your mannequin, and the way do you deal with buyer interplay and schooling?
Baristas are key. They’re the bridge between buyer and product. At Style, the aim is to supply a whole and approachable expertise. Some Italians are nonetheless intimidated by the format, whereas vacationers are extra acquainted. It’s our job to demystify it, to point out that there’s extra to Italian espresso tradition than espresso.
Who’re your shoppers, and the way does the café perform as a social area?
We get all ages. Lots of our regulars care about high quality in all the pieces they devour. The café isn’t large, so it’s not a distant work hub, however it’s a comfortable place to speak or get pleasure from a Moka pot with a buddy.
How would you describe the present specialty espresso tradition in Veneto and past?
It’s nonetheless a cultural mission. Individuals are extra open now, however there’s an extended solution to go. Veneto is small by way of specialty espresso, even in artwork cities. Venice nonetheless doesn’t have a specialty café in its historic heart—we’ve thought of it, however the associated fee is steep. Nonetheless, it’s a dream.
Do prospects perceive specialty espresso? How do you strategy communication and branding?
Probably not—not at first. They both find it irresistible or hate it. A superb barista helps flip curiosity into understanding. Some companies add higher espresso with out diving deep, and generally it really works. However for us, espresso is the main target. The area helps that, not the opposite approach round.
How do you see the way forward for specialty espresso in Italy?
I’m optimistic. I see extra nice cafés even within the South and non-touristy cities. The hot button is beginning with one thing acquainted and well-made. A fantastic espresso may be the entry level. The barista’s position is important—the way forward for specialty in Italy is actually in our palms.
ABOUT THE AUTHOR
Isabelle Mani (she/her) is a author, journalist, and communicator specializing within the worldwide espresso business. Since 2017, she has targeted on writing articles and options for numerous worldwide espresso information retailers. Isabelle has traveled to coffee-producing international locations similar to Colombia, Kenya, Rwanda, China, and Brazil to review and analysis espresso. She holds coaching certifications from the Specialty Espresso Affiliation (SCA) and the Espresso High quality Institute (Arabica Q Grading).
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