{"id":7196,"date":"2022-12-15T18:20:01","date_gmt":"2022-12-15T17:20:01","guid":{"rendered":"https:\/\/www.abiprofessional.it\/?p=7196"},"modified":"2022-12-15T18:20:01","modified_gmt":"2022-12-15T17:20:01","slug":"sacrificio-gavetta-umilta-la-ricetta-di-stefano-galligioni-per-diventare-barman","status":"publish","type":"post","link":"https:\/\/demo2025.abiprofessional.it\/index.php\/2022\/12\/15\/sacrificio-gavetta-umilta-la-ricetta-di-stefano-galligioni-per-diventare-barman\/","title":{"rendered":"Sacrificio, gavetta, umilt\u00e0: la ricetta di Stefano Galligioni per diventare barman"},"content":{"rendered":"<h2 id=\"divSottoTitoloArticolo\" class=\"size-21 anteprima-articolo-page\">Oggi lavora all&#8217;Hotel Savoy Beach di Bibione, ma ha alle spalle anni di gavetta sul campo e nei corsi di formazione di Abi Professional. Per lui \u00e8 necessario intraprendere un percorso graduale.<\/h2>\n<p><span class=\"first-letter\">P<\/span>er trovare\u00a0<strong>Stefano Galligioni<\/strong>\u00a0non occorre necessariamente andare all\u2019<strong>Hotel<\/strong><strong>\u00a0Savoy Beach di Bibione<\/strong>\u00a0dove lavora attualmente al pool bar. Lo possiamo trovare spesso in concorsi o iniziative che smuovono un gran numero di Professionisti del mondo del bar. L\u2019Hotel Savoy Beach \u00e8 una struttura lussuosa, un 5 stelle con una vera propria zona termale, con un\u00a0<strong>lounge bar<\/strong>\u00a0e un pool bar di livello internazionale che veramente risponde appieno alle esigenze dei raffinati clienti che cercano svago tra una passeggiata, un massaggio, una giornata di meeting e riunioni impegnative perch\u00e9 nella struttura potete trovare anche un centro congressi fornito di tutti le necessit\u00e0 che oggi il\u00a0<strong>business<\/strong>\u00a0richiede.\u00a0Stefano lavora al bar della spiaggia, il\u00a0<strong>pool bar<\/strong>. Aperti dalla mattina per colazioni chiude al notte dopo aver deliziato i clienti con le proposte raffinate di vini e spumanti,\u00a0<strong>cocktail<\/strong>\u00a0aperitivi, long drink alcolici e soft come la tendenza del settore oggi richiede. \u201cCicchettini\u201d come solo in veneto sanno fare. Le proposte variano delle classiche dell\u2019aggiornato ricettario Iba\u00a0a quelle che sono pennellate su richiesta dei clienti.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><a href=\"http:\/\/taliaatavola.net\/professioni\/barman\/sacrificio-gavetta-umilta-ricetta-di-stefano-galligioni-per-diventare-barman\/91316\/\">continua l&#8217;articolo su <span style=\"color: #800000;\"><strong>Italiaatavola.net<\/strong><\/span><\/a><\/p>\n<p><a href=\"https:\/\/www.abiprofessional.it\/2022\/12\/15\/sacrificio-gavetta-umilta-la-ricetta-di-stefano-galligioni-per-diventare-barman\/1-2\/\" rel=\"attachment wp-att-7197\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-7197\" src=\"https:\/\/demo2025.abiprofessional.it\/wp-content\/uploads\/2022\/12\/1.jpg\" alt=\"\" width=\"1337\" height=\"1155\" srcset=\"https:\/\/demo2025.abiprofessional.it\/wp-content\/uploads\/2022\/12\/1.jpg 1337w, https:\/\/demo2025.abiprofessional.it\/wp-content\/uploads\/2022\/12\/1-600x518.jpg 600w, https:\/\/demo2025.abiprofessional.it\/wp-content\/uploads\/2022\/12\/1-300x259.jpg 300w, https:\/\/demo2025.abiprofessional.it\/wp-content\/uploads\/2022\/12\/1-1024x885.jpg 1024w, https:\/\/demo2025.abiprofessional.it\/wp-content\/uploads\/2022\/12\/1-768x663.jpg 768w\" sizes=\"(max-width: 1337px) 100vw, 1337px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oggi lavora all&#8217;Hotel Savoy Beach di Bibione, ma ha alle spalle anni di gavetta sul campo e nei corsi di formazione di Abi Professional. Per lui \u00e8 necessario intraprendere un&#8230;<\/p>\n","protected":false},"author":1,"featured_media":7198,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[553,50,86,61,51,52,54,57,89,212,59,596,60,597],"class_list":["post-7196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie","tag-553","tag-a-b-i-professional","tag-abi-professional","tag-abi-professional-veneto","tag-associazione-barman-italiana","tag-associazione-barmen-italiana","tag-bernardo-ferro","tag-colombo-fiorenzo","tag-istituti-alberghieri","tag-italiaatavola-net","tag-presidente-abi-professional","tag-savoy-beach-hotel-bibbione","tag-scuola-barman","tag-stefano-galligioni"],"acf":{"post_carousel_cover":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sacrificio, gavetta, umilt\u00e0: la ricetta di Stefano Galligioni per diventare barman - A.B.I. 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