Interviews
From Nuova Torrefazione Autonoma in Pescara, specialty and more: “Coffee, an agricultural product, we do not disdain some Robustas”
Pietro: Monacelli “When I present coffee to our customers, I convey an important message: food is the cultural expression of a people, so anything, even the rotten shark that is eaten in Northern Europe, becomes appetizing. The interaction between man and the environment gives rise to culture: we are interested in maintaining this relationship also with coffee.
MILAN – In Pescara, where espresso is usually synonymous with blend, lots of Robusta, lots of body and dark roasts, Pietro Monacelli has chosen for Nuova Torrefazione Autonoma – on Gambero Rosso with 2 beans and 2 cups -, specialty coffee, in line with his high-level food and wine vision.
New Autonomous Roastery: specialty coffee shop and micro-kitchen in Pescara. The shared dream of Pietro, Mario and Jacopo
PESCARA – New brand, new mood, furnishings in the enveloping colors of coffee. From green to roasted, the aromas of the drink most loved by Italians in even personalized extractions, niche gastronomy and the art of food-wine-coffee pairings combined by affinity. A world of agricultural flavors, diversity and consonances of taste to be discovered in a hybrid place: specialty coffee shop and bistro, the art of sustainable drinking and a meeting of flavors. In the central Via Roma, Nuova Torrefazione Autonoma (Nta) is born, the evolution of PiMoon Caffetteria Specialty , the brand founded just a year ago by Pietro Monacelli , from Pescara, coffee roaster and certified trainer Sca (Specialty Coffee Association).
The new Nta brand is now a company and brings together Monacelli with two barista brothers, Mario and Jacopo Antonini, 32 and 24 years old respectively, originally from Vasto, based in Sambuceto (Chieti) and eager to "grow in the specialty coffee shop", a passion that pushed them to abandon their previous job in a well-known bar in the Chieti-Pescara metropolitan area.