Ditta Artigianale by Francesco Sanapo and Patrick Hoffer includes the first specialty coffee shops and microroastery in Italy dedicated to conscious consumption. Besides the premises in via de’ Neri and via dello Sprone, opened respectively in 2014 and in 2016, they are going to inaugurate their third store in the city, located in the Sant’Ambrogio monastery. And it will be the first in Europe to host a school devoted to coffee culture.
The 300 m2 medieval complex renovation by Studio Q-bic, including the refectory and cloister, was carried out in collaboration with the Municipality of Florence and with the support of ASP Montedomini, owner of the property. The technical partners are Hario, Simonelli Group, Caffè Corsini, and Confcommercio Firenze.
While the premises overlooking via Carducci are the heart of the cafeteria, the former refectory of the convent, which overlooks the cloister, is the seat of the Coffee School. It was strongly wanted by Sanapo to spread the passion and professional skills that his company reveals not only in service, but also in the training of new professional people. He has always supported and promoted a new breed of professional baristas who have to be able to offer true taste experiences and to guide their clients in a complex world beyond espresso.
Francesco Sanapo comments
“We collaborate only with producers who work according to the principles of sustainable development and care for the planet, and who preserve the highest quality of beans. We respect their efforts and this is why we roast coffee with great care – Francesco explains -. We study each type of bean and adjust the roasting profile in order to best enhance flavors and aromas. We train our baristas not only from the point of view of technical know-how, but also passing down a real passion for a product as precious as our coffee. We want this love to be felt by every guest who enters our stores”.
In Ditta Artigianale, coffee is served fresh with various methods. From espresso to brew bar methods – to obtain infusions according to a slow life philosophy, such as V60, syphon, aeropress, cold brew – up to steampunk, which uses a scenographic technique.
The Coffee School
Coffee School is meant to train experts to be aware of coffee origins and flavor nuances and to learn extraction techniques, in order to raise awareness and professionalism in the world of hospitality. Their commitment is to increase sustainability, innovation and professional awareness, combining knowledge and technique. The School organizes roasting classes and hosts a Coffee Quality Institute and Specialty Coffee Association certified laboratory, stages, a space for events and a shop for specialized equipment. The contact persons will be Francesco Masciullo, Manager & Head Barista, and Simone Amenini, director.
The program includes masters and professionalizing courses for baristas, roasters, tasters; masters dedicated to specialty coffee start-ups, about how to open a micro-tower or a coffee shop, as well as workshops for enthusiasts.
The restructuring of Ditta Artigianale Carducci
The fixed furnishings are all custom designed, such as in the Sala del Cenacolo, where the wood paneling is both an aesthetic and acoustic element. The same motive returns to the low bar counter, which overcomes the concept of clear separation between operator and customer. There are various ways to experience the place, with high stools, armchairs, sofas; the windows can be opened, the kitchen is open, and a large window separates from the Cafeteria School.
The protagonist in the Cafeteria is the counter with a special area for those who want to observe the work of the barista. The School is located in the old refectory, with a large central counter, as well as seats and tables. The cloister has kept the original plan and the typical connotations of the monastic garden, with ornamental plants. The restorer Maura Masini took care of the fountain that overlooks the cloister, the well, the wall paintings and all the “pietra serena” elements as a whole, while the landscape architect Nicolò Mori has given new life to the green area of the cloister.
