Salvatore Castiglione has taken his art to iconic and prestigious venues, including abroad, eventually settling in Bologna, where he curates the cocktail bar at the striking Fior di Sale. His philosophy is based on sophisticated drinks inspired by local botanicals and made with a sustainable, no-waste approach.
From Italy to France and back again, always driven by curiosity and passion, Salvatore Castiglione began his professional career in the historic cafes of Turin, opening his first establishment in the groove of tradition, learning from Mauro Lotti not only the preparation but also the storytelling of the cocktail.
Then it was enough to take a step beyond the Alps to continue his path, innovative and creative, between the french riviera and Paris, bringing the excellence of Made in Italy with the opening of 5 Espressament Illy in the French capital and the collaboration with the University of Coffee; that natural inclination for food and cocktail pairings, homemade infusions, recipes that look to the bottle, the kitchen, the organic home garden began to develop.
But the call to mixology continues and after an experience as head bartender at the Armani Cafe in Paris St-Germain, the call is back to Italy with numerous consulting experiences for food & beverage start-ups and the prestigious collaboration with Bruno Barbieri's Fourghetti, a chef awarded with 7 Michelin stars, and Silvia Belluzzi.
It's a new way of creating: sought-after products, original ingredients, synaesthetic combinations give life to innovative, fragrant, intense but balanced drinks. Castiglione's expertise is at the service of several venues in the historic center of Bologna (his adopted city), but the most fruitful project is the partnership with Nicola Annis and Stefano Duò's Fior di Sale, an evocative, elegant venue, a green and floral world full of content, a concept restaurant-bar with a mediterranean vocation, changing recipes and atmospheres with a constantly evolving food proposal and menu, and an opificio for the products created by the barman.
When he leaves the bar, he divides his time between his workshop, consultancy with Baldo Baldinini's Dibaldo Spirits and Elegance Distribution, and his cocktail catering company, which is becoming a reference point for prestigious events.
