We deepen our exploration of Italian specialty espresso tradition with a take a look at standout café Style Espresso & Extra.
BY ISABELLE MANI
BARISTA MAGAZINE ONLINE
Images courtesy of Style Espresso & Extra
This function is a part of an ongoing editorial collection exploring the evolution of Italy’s specialty espresso panorama by 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 due to 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 totally different in idea.
Tucked close to the historic Della Malvasia Bridge in Treviso’s historical metropolis heart, Style Espresso & Extra is a compact, charming house surrounded by bistros, boutique retailers, and native hotspots. The café provides restricted seating, and it’s their solely venue, closing someday every week and shutting its doorways day by 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 out to be a beloved vacation spot for locals and worldwide vacationers alike, who’re simply drawn to its high-quality brews and heat, considerate environment.
Elisa gained nationwide and worldwide recognition after profitable the 2020 Italian Brewers Cup, however she says that for her and Fabio, success lies within the atmosphere they’ve cultivated. “Welcoming, heat, skilled. We love strolling individuals by flavors and origins,” she says. “My Brewers Cup win didn’t form our enterprise mannequin straight, however it did enhance our native credibility.”
Treviso, generally known 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 anticipate the identical stage of care of their espresso. Style’s selfmade 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 after I first visited the café in 2020.
What made it actually 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 after I lived in Italy—so sitting exterior in winter, going through 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 dad and mom of two younger boys.
Under, she shares her ideas in a Q&A with Barista Journal.
Isabelle Mani: Your espresso journey—how did it start, and what had been the challenges?
Elisa: Beginning Style was a pure transfer, born out of ardour. However explaining the worth of high quality espresso to clients in Treviso was robust. Many didn’t perceive what made specialty totally different. Schooling performed a giant function. 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 growth with the roastery?
The area people ultimately embraced us. At the moment we’re a degree of reference for espresso in Treviso. Fabio had all the time needed to roast, so opening the micro-roastery felt like a pure step. It permits us to go deeper into the craft, to regulate the method, and to share it extra transparently with our clients.
What function 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 purchasers, and the way does the café perform as a social house?
We get all ages. A lot of our regulars care about high quality in every part they devour. The café isn’t large, so it’s not a distant work hub, however it’s a comfortable place to talk or take pleasure in 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. Persons are extra open now, however there’s an extended option to go. Veneto is small when it comes to 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 clients perceive specialty espresso? How do you strategy communication and branding?
Not likely—not at first. They both adore it or hate it. 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 focus. The house helps that, not the opposite method 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 secret’s beginning with one thing acquainted and well-made. A fantastic espresso might be the entry level. The barista’s function is crucial—the way forward for specialty in Italy is actually in our fingers.
ABOUT THE AUTHOR
Isabelle Mani (she/her) is a author, journalist, and communicator specializing within the worldwide espresso business. Since 2017, she has centered on writing articles and options for varied worldwide espresso information retailers. Isabelle has traveled to coffee-producing nations equivalent to Colombia, Kenya, Rwanda, China, and Brazil to check 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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