Giuseppe Gallo

The Path

At ITALSPIRITS, the role of founder and director places Giuseppe Gallo in the practical centre of the business, but the craft focus is broader than management. The work is shaped by Italicus and by the different ways it can be expressed in glass, from aperitivo brightness to a more contemporary register. Versatility is treated here as a working principle, not a softening of intent.

The Work Today

With white spirits, sparkling liquids, or mixers such as tonic, Giuseppe Gallo describes Italicus as especially effective because the bubbles bring forward the bergamot essential oils. The point is precision at the level of texture and aromatics: a spirit like this is not forced to carry a drink alone, but is given space to register clearly. SPRITZICUS, which Gallo says is a combination of Italicus and Prosecco, is built on immediacy. IPAlicus pushes the same logic in another direction: "a mix of IPA beer with Italicus -- it's a modern and sophisticated take on a classic shandy." In both drinks, the method is the same — pair familiarity with a sharper frame, and keep the result legible.

Signature

Giuseppe's signature dishes include Italicus, SPRITZICUS, and IPAlicus. Read together, they show a consistent approach to the drink build: Italicus used for versatility, SPRITZICUS for a direct sparkling serve, and IPAlicus for a more contemporary beer-led variation.

In Their Words “However, I find that Italicus works particularly well with white spirits and sparkling liquids, or with mixers such as tonic, in which the bubbles enhance the delicate bergamot essential oils.” “Another favorite drink is the IPAlicus which is a mix of IPA beer with Italicus -- it's a modern and sophisticated take on a classic shandy.”