ROME
After hours in PIGNETO
Mixologist Giulia Castellucci is one of Rome’s best bartenders and co-owner of
Co.So Cocktail & Social, the bar that put Pigneto on the nightlife map. She shares her thoughts on the evolution of the area from forgotten neighbourhood to the coolest district in town
PIGNETO IS A REALLY INTERESTING PLACE. Architecturally, it’s known for its small, low- rise houses and little self-contained villas — I think the three-storey block of flats next to us is the biggest in the area. These days, it’s really expensive to live here but in the past, sadly, it had a bit of a bad reputation. Pier Paolo Pasolini, the film director, used to live here, and his [1961] film Accattone was partly shot here, depicting working-class struggles in post-war Italy. I’D SAY FROM 2013 TO 2015, THE AREA BEGAN TO CHANGE. Until Massimo D’addezio opened
Co.So [which Giulia now co-owns] in 2013, Pigneto wasn’t really about quality. There was the pedestrianised area, but it was nothing like it is now: packed with great bars and restaurants. It’s like a lovely little town in itself — you can move about on foot, and it’s a small area, made up of just the streets surrounding us. In the evening, it comes
into its own; it’s full of bars and people, and you can go from one place to the next; an aperitivo here, then dinner elsewhere, on for post-dinner drinks to another bar and so on. PIGNETO IS REALLY KNOWN FOR ITS STREET ART. There’s not one main area — it’s scattered everywhere. You just have to walk around. There are some works by well- known artists, too. The art really inspires our creations at
Co.So, so we put murals in our bar to keep the urban theme. PEOPLE COME FROM ACROSS ROME TO HANG OUT IN PIGNETO. They come to our bar — it’s really cool, and you’ll see a table of students right next to a table of lawyers or judges, but you don’t notice the contrast. I’m not going to say it’s cooler than somewhere like Trastevere, but I will say that Pigneto is totally different — here you see another reality of Rome.
cosoroma.business.site INTERVIEW: JB
ABOVE: Giulia Castellucci prepares a Sicilian version of a mai tai, using prickly pear and almond milk, at
Co.So Cocktail & Social
November 2021 81
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