“Kick, push, kick, push, coast... Just a boy and his board.” Lupe Fiasco – Kick, Push (2006)
I wanted to skateboard.” That’s how the conversation between Spaghetty Western and Diego Melorio kicks off on a Thursday in July (yes, we’re still here writing instead of enjoying a sunbed at 40 degrees; for now, we’re just enduring Milan's 40-degree heat).
“I entered the bar scene right after high school, gravitating toward jobs that allowed me to skateboard. I worked nights so I’d be free during the day to skate all day long.”
Perhaps we should all remind ourselves of this more often: the best paths aren't usually mapped out by a rigid plan, but driven by hunger and the desire to follow a flow—even if it takes you down a completely unexpected road.
THE DISHWASHER
All too often, the society we build every single day convinces us that certain jobs are ethically inferior—that everyone ought to hold elite positions right from the start, as if learning the raw, foundational layers of a trade were something to be ashamed of.
“I got into hospitality as a dishwasher, doing whatever needed to be done, but my goal was always just to work nights. I started as a dishwasher for about a year, then moved up to prep cook—plating basic dishes and heating things up—and from there I made my way out to the floor. It took two years of ground-level experience before I actually had direct contact with customers.”
AT QUANTOBASTA
We’re not going to retell the story of how Quantobasta came to be. You already know our philosophy: places need to be experienced firsthand. So, just like we did, we invite you to take a seat with him at his bar and soak in its true essence.
“We figured that, just like corporate brands, to be a leader you have to specialize. So that’s what we did with our bar. We designed the counter ourselves, but the cabinetmaker who built it had no idea how to construct a professional bar station—13 years ago in Italy, very few people did. At first, the woodworker insisted our blueprint was all wrong, but eventually, he built it our way. Fast forward to today, and that same craftsman is now a leading manufacturer of bar setups across the entire Salento region.”
So maybe grit, vision, and the guts to break the mold really do pay off. Often, the ones who stand out aren't the luckiest, but those who choose to look beyond, keep pushing, and give it a shot (certainly not those complaining about their lives behind a phone screen—yes, we're feeling a bit feisty today).
WE WANTED TO SEE THE WORLD
Perhaps this is precisely what drives people out of their comfort zones: a relentless, genuine curiosity. And in case you didn't know, healthy curiosity is a hallmark of intelligence—just don't confuse it with gossiping. This inner urge to walk out the front door and discover what’s happening in the real world is the true engine behind success (and no, scrolling through an Instagram Reel doesn't count as getting to know a place or a person).
“Andrea and I wanted to understand the industry. We were in the deep South, while everything was centered in Milan. In Rome, events were held at the Ambra Jovinelli theater—huge moves by the Jerry Thomas team, big-time numbers. At first, we tried networking in Milan: we were 'the guys from Lecce,' and initially, people wondered what we were even doing there. We’d take the overnight train, land in Milan, head back two days later, and open the bar. But we built real connections and became genuine friends within the industry.”
QUANTOBASTA’S ANNIVERSARY
This bar’s anniversary party has become the place to be—and not because of some international guest bartender (though they might show up anyway), nor for glowing neon ice cubes in your cocktail, nor for clout (let’s be honest, my grandmother had no clue what 'bartender' meant, and yours probably didn't either). It’s about the pure joy of celebrating the success of a crew of close friends.
“Quantobasta’s anniversary is an event that steps completely outside the boundaries of work to focus entirely on celebrating: we just want people to have a blast. We didn't care about booking VIP 'X' or 'Y'—we just wanted everyone to enjoy themselves. We didn't throw a party last year for obvious reasons, and as for this year, who knows. But our 10-year anniversary was legendary: 1,300 entries and drinks flowing off the charts.”
EVERYBODY LOVES RANKINGS
No matter how much people claim to despise them, no matter how high and mighty self-proclaimed judges act in this industry, 90% of the time, they secretly wish they were at the top of those lists. Because the truth is, everyone wants recognition and acclaim (and there’s nothing wrong with that). So maybe it’s just a matter of putting in the work with dedication and professionalism, while admitting to yourself that visibility feels good.
“Rankings aren't inherently bad, but a bar still needs to be run and experienced as a bar. If a bar is packed and people are having fun, that’s what matters. A ranking can give you hype and elevate your appeal, but if your bar is empty at the end of the day, it means you don't actually care about hospitality. Everyone snobs rankings until they make the list—then they never want to leave it. Would I like to be ranked? Yes, because I think it validates the crew’s hard work and gives them visibility, regardless of personal ego.”
KIDS THESE DAYS DON’T WANT TO DO A DAMN THING
A question that constantly surfaces in our conversations at Spaghetty is this: Do young people today really have no work ethic?
At Spaghetty, we believe the answer is complex and multi-layered. But one thing is clear: some of them have simply realized that personal life carries far more weight and value than being just another cog in a corporate machine.
“It always comes down to the individual. We have two incredible, super young guys on our team—they’re only 18. And our star player, Elia, is just 23. I think there’s a middle ground in everything: you have to look at how the bar world has been perceived and understand what works and what doesn't. Let's be honest—if you finish school and immediately start pulling 11- to 15-hour shifts a day, it’s brutal. Maybe we don't fully understand the younger generation—my father didn't understand mine either—but that’s just a generational gap.”
I LOVE SHARING TIME WITH PEOPLE
We believe this single sentence captures the true essence of who Diego is. We don't know if we fully figured Diego out, or maybe we just don't want to spell it out for you. What we do know is that we shared a moment with someone who still talks about his craft with eyes full of passion, and above all, someone who still loves pulling up a stool at the bar and truly connecting with people.
“The skateboarding culture is still a part of me—I still go out for a push every now and then. Beyond that, skating allowed me to travel a lot, and I loved every bit of it. I see guest bartending through the same lens as guest skateboarding: all tight-knit communities operate the same way. On top of that, I love cycling and riding motorcycles. I love sharing time with people. I love the bar scene today as much as I did back then—maybe with a different perspective, but I still think it's one of the most magical places on earth. You meet everyone without knowing who they really are outside. You shed your daily skin. And while I initially looked for free time just to skateboard, today I'm simply Diego from Quantobasta.”
