The Former Monastery, Sant'Ambrogio in Florence is transformed into a Coffee Academy
July 21 - 2021
Coffee Geography Magazine
After 35 years of abandonment and an
articulated restoration that lasted four years, the former monastery,
Sant'Ambrogio, in the heart of Florence, comes back to life. Ditta Artigianale & Hario Cafe opened
in the former monastery of Sant'Ambrogio, the first in Europe to host
the Scuola
del Caffè to be opened to the public as an international
academy dedicated to spreading the culture of excellence of coffee, as well as
a permanent training center for professionals and a meeting place for every
coffee lover.
The recovery project of the medieval complex
located in via Carducci was carried out in collaboration with the city of Florence and
with the support of ASP Montedomini ,
owner of the property.
“Ditta Artigianale Carducci ” is the third place in the city
- after de 'Neri in 2014 and dello Sprone in 2016 - of the group led by Francesco Sanapo and
Patrick Hoffer ,
the first line of specialty coffee shops in Italy and microroastery dedicated
to conscious consumption. Each place has a similar soul but its own
personality, which goes beyond the concept of a chain.
Tuscanity and tradition of the spaces are combined with contemporary interiors with an international character: this is the focus of the restoration of the 300 square meters, including the refectory and cloister, by Studio Q-bic , founded by the architect Luca Baldini and the designer Marco Baldini.
In particular, the former refectory of the
convent, which overlooks the cloister, is the seat of the Scuola del Caffè,
while the premises overlooking Via Carducci are the heart of the
cafeteria. Clean lines, neutral colors crossed by green that symbolically
reconnects to the internal garden, wood, iron, brass exposed beams are the
coordinates of the restructuring, while the walls "cleaned" by the
most recent paintings find their original identity.
The school, which starts from the need
to create a place for international dialogue in the sector, wants to be a point
of reference for baristas, roasters, tasters and passionate “coffee lovers” ; will
undertake to bring growth in terms of sustainability, innovation and
knowledge, combining the knowledge of experts in the world of coffee with the
development of the most avant-garde techniques : a unique,
dynamic and innovative concept, capable of telling and making known the
excellence of the world of coffee in a current way and at various levels of
detail. The head will be Francesco Masciullo, Manager
& Head Barista, and Simone Amenini , Director of
the School. The premises will host roasting courses, a CQI - Coffee Quality Institute and SCA - Specialty Coffee Association
certified laboratory, space for events and a barista shop
where you can buy specialized equipment. Available to students internships with leading
companies in the tradi and,
in addition to scholarships for SCA
certified courses.
“I put my soul
in this place, four years of my life. But it was worth it: it's the most
beautiful place in Europe, in my opinion.”
said Patrick
Hoffer, with some emotion. “We have struggled with the unexpected and also with
the slowdowns due to Covid… we have endured many complex moments, such as when
we discovered we had to redo all the floors, but we never gave up, and Carducci
rewarded us. In this place there are many stories that meet, so many
details have surfaced that can now be noticed, beautiful and evocative corners,
such as the old decorative frieze in the center of a vault that we have
restored in the former refectory, the niches, the old cellars of the Convent,
where the monks kept food. Ditta Artigianale Carducci is a 14th century
place in a 19th century district, a splendid mix of styles and eras. I am
happy with this renovation which restores the flavor of a timeless, respectful
of the history of this place ".
“As always
working on Florence we like to emphasize history, time is the intrinsic value
in these buildings. In Carducci we wanted to remove the layers of paint as
well as the superstructures, emphasizing the patina of time.” Luca and Marco Baldini of the Q-bic architecture studio said. “The third Artisan Company
is as always very different from the previous ones: against the replicated
formats, here too we use a different language, because we firmly believe that
every place must have its ' own soul, with which it is necessary to relate
".
Ditta Artigianale offers a complete catering service, from breakfast, to lunch to dinner,
to brunch. Open every day, from 7.30 to 0.00, the coffee service is
central in Ditta Artigianale, thanks to the specialty coffee list, of
particular taste value, chosen by small producers around the world, roasted at
home. In the opening week, it will be possible to try an intense
experience in the world of coffee, with the tasting of three types specially
selected for the occasion from a single Colombian farm Inmaculada of the
Holguin family, the "Sudan Rume Natural", "Laurina
Natural", "Geisha ".
To begin with, the Scuola del Caffè has a clear
purpose: to inform the public, enthusiasts and industry professionals on what is
hidden behind a cup .
From working in the plantations, to roasting to
the counter, there is a world made up of research, innovation and attention to
human and environmental sustainability that we want to tell and support.
The school intends to train experts in the
sector fully aware of the origin of the coffee, of the nuances of flavor, of
the multiple extraction techniques.
Another purpose is to raise awareness of the
importance of professionalism in the world of hospitality also
thanks to the collaboration with companies in the sector such as HARIO, hotel
institutes, vocational schools such as the Youth Academy of Simonelli Group,
together with which SCA certified training courses will be made
available. The program includes masters and professionalizing courses for
the various coffee figures, not only to become excellent baristas but also
roasters, tasters, and a few months' masters on how to create specialty coffee
start-ups, open a micro-roaster or a coffee shop, as well as open laboratories
to the curious and passionate.
The board consists of some of the leading
experts in the sector and award-winning tasters such as Francesco Sanapo,
Francesco Masciullo, Simone Amenini, Michele Anedotti and many
others. The desire to cultivate new talents for a new barista "of the
future" is also underlined by the connection with the Aurelio Saffi
Hospitality Institute in Florence. The courses will start from September 2021,
but from early opening of Carducci store, it will still be possible to book individual
sessions.