They can take away everything you have, but never everything you have learned. 

..stir the flōw, today more than ever. We live in a world where the possibility of learning is within everyone’s reach sharing your own experiences, sharing your knowledge or your information because only by sharing among us we can grow as professionals, but above all as people.

The idea of stir the flōw is born in 2020 by Diego Guazzarotti & Pasquale Bergamo.

Our mission is to #keeptheflow giving you a voice by exposing ideas or opinions and receiving many others, by erasing social distances with the hope of being able to help the bartending’s flōw in the hospitality industry in research and development.

insights.

inside the bar

Punch

and its ancestors: how to introduce it and use it in the service A new article in collaboration between ebarman,

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inside the bar

Fermentation with Scoby

Fermentation with “Symbiotic Culture Of Bacteria and Yeast” /ˈskəʊ.bi/ A Scoby is a thick, rubbery and cloudy mass; it is

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partnership.