Zibetto Espresso Bar, located in the heart of Manhattan, is now a landmark for those who want to experience the authentic Italian coffee experience in New York. Founded in 2006 by a group of friends with a passion for coffee culture, the club has grown over the years to become a symbol of the “made in Italy” in the United States. Emiliano Pllumai, Partner and General Manager, tells us about the history of the bar, its personal experience, Italian culture in New York and future projects.
How was Zibetto born and what led the founders to create it? Tell us about the history of the bar and your personal story.
Zibetto was born in February 2006, by Anastasios Nougos a boy of Greek-Italian origins raised in Sweden. Subsequently, Mikael Olsson, also of Swedish origins, joined the Zibetto team, becoming CEO and continuing to play that role all the time. The idea behind the creation of the premises was to bring to New York the authentic experience of Italian coffee, offering an espresso prepared according to European traditions and an environment that recreated the culture of the Italian bar. It is therefore a European project with Italian roots, made by people who lived the culture of Italian coffee and wanted to share it with the world. I arrived in 2009. I come from Rimini, my parents are Albanians, but I grew up in Italy and worked for several years in the catering industry, also at the Grand Hotel in Rimini and in the restaurant of my uncle in Viale Ciaccarini. When I arrived in the United States, I started working as a bartender from Zibetto. After a couple of years, I fell in love with the company: quality of coffee, service, products. So I decided to stay and, with time, I became a partner of the club.
What struck you with Zibetto, so that you wanted to stay and participate actively?
What has conquered me was the authenticity of the Italian experience. In 2009, when I arrived, Zibetto was practically the only real Italian-style bar in New York. They prepared the coffee and cappuccino as they must, cared for the service and attention to the customer, and made sweets and croissants every morning, in the house, according to traditional Italian recipes. It was like entering a corner of Milan or Rome in the heart of Manhattan. This care and passion immediately made me feel part of something special.
How has the perception of Americans towards coffee and the culture of the Italian bar changed in New York?
Americans didn’t know the real Italian espresso. Most ordered the American coffee “to go”, long and often without appreciating its taste. In the last 15 years, however, I have seen a huge change: Today many customers come from Zibetto to taste a cappuccino or espresso at the counter, taking a moment of pause, as you do in Italy. We introduced not only a product, but a real European ritual of pause and conviviality, even in the midst of the chaos of the city.
You are Partner and General Manager today. How do you articulate your role within shops?
Today I am responsible for both operational management and team supervision at our four locations in New York. I follow the quality of the products, the organization of the staff, the customer service and, of course, the maintenance of the Italian standard of coffee. My role is a mix of management and passion for the coffee shop, because I started as a bartender and I continue to be in direct contact with customers every day.
Where do Zibetto products come from and what does it mean to you to represent Italy in New York?
All our main products arrive directly from Italy: croissants are frozen and then baked every morning at home, while cookies, damascus pastries, tiramisù, bomboloni, truffles and muffins also come from Italy, as well as meats, ham and mozzarella. The coffee is roasted here in New York by a young Italian from Sanremo, Sicilian, which allows us to have a total control over quality. It is essential to ensure that coffee is fresh and prepared as a rule of art. Representing Italy in New York is a real pride for me: every espresso I prepare, every dessert we serve and every gesture of the staff tell the Italian culture. It is a way to make both Italians feel at home and New Yorkers passionate about Italian tradition.
Did American customers have trouble getting used to the real Italian espresso?
Most of the process was natural, but there are always obstacles. Some customers initially struggle to understand the difference: For example, an espresso for us is small and concentrated, while they might think it is too little. With time, however, through education and experience, many learned to appreciate not only the product, but also the entire ritual of coffee break.
What are your plans for the future and a final message for who reads?
Our dream is to bring Zibetto to all the United States and, one day, also to Italy, to Milan or Rome. It will not be easy, but with commitment and passion is an absolutely feasible project. The goal is to continue to spread the culture of true Italian expression and make our philosophy known in other markets. I would like readers to understand that Zibetto is not just a bar, but a small corner of Italy in New York: a place to stop, taste authentic products, breathe Italian culture and, for Italian tourists, find a little home away from Italy. The greatest joy is to see happy Italian customers when they find their coffee and croissant: it is the most beautiful part of our work.
L’articolo Bringing a corner of Italy to New York: interview with Emiliano Pllumai by Zibetto Espresso Bar proviene da IlNewyorkese.
