In Poggibonsi, a small town in Tuscany’s Siena province, I Boceri has carved out a unique niche, blending pizzeria, restaurant, and cocktail bar into one seamless concept. Alessio Ciurini, the creative mind behind the drinks menu (and more), shares his approach to pairing cocktails with pizza and the challenges of innovating outside a major city.
I Boceri and Its Cocktail Philosophy
Alessio Ciurini’s core philosophy is about staying current without chasing every new technique. “In this industry, it’s easy to fall behind—it can happen really fast,” he explains. However, it’s just as crucial to choose methods that suit your own style. For Ciurini, that means skipping distillations, rotary evaporators, and fermentation in favor of tools like the sous vide, used to dissolve sugars at low temperatures, and house-made ingredients such as infusions, syrups, and sodas. These are the building blocks he uses to twist classic cocktails.
Pairing Pizza and Cocktails
When revamping I Boceri, Ciurini drew inspiration from London’s iconic Tayēr + Elementary for the cocktail station’s design. From the start, it was clear that the focus wouldn’t just be on the drinks themselves but on how they complemented the pizzas and Tuscan cuisine on the menu.
Pairing, however, is no simple task. “It seems easy, but it’s really not,” Ciurini says. His approach avoids stark contrasts. “If the dish is sweet, I won’t go for bitterness but stick to similar flavors—maybe something sour to cut through the richness with bubbles or a soda, or an acidic element. The goal is to stay within the same flavor profile as the dish without veering too far into contrasts.”
Another key rule? Keep the alcohol content low to ensure the cocktail enhances the meal without overwhelming the palate.
Cocktails and Pizza at I Boceri
The combination of cocktails and pizza has been a hit. “Eighty-five percent of our food sales come from the pizzeria,” Ciurini shares. This makes pairing with pizza the most dynamic challenge. For classic recipes, he recommends a well-balanced sour cocktail. One standout creation is Pitti Inverno, made with whiskey infused with toffee candies, mandarin jam, and lime. “It’s less sweet than you’d think, with a nice acidic edge, and pairs beautifully with pizzas that aren’t too heavy on flavor.”
On the other hand, gourmet pizzas pose a more complex challenge. With slices topped with raw shrimp, octopus, beef tartare, peposo, and pulled pork, the variety of intense flavors makes pairing tricky. “I’d suggest a classic Gin & Tonic or my twist on the French 75, which I call Parigi Andata e Ritorno—made with Franciacorta sparkling wine and a floral cordial.”
The Challenge of Innovating Outside the Cities
Bringing a refined cocktail program to a small town like Poggibonsi comes with its own set of hurdles. Having worked in both urban and rural settings, Ciurini knows the differences well. “In cities, people drink differently, no question. The audience is larger, more open-minded, and more willing to try something new out of curiosity.”
In places like Poggibonsi, though, breaking old drinking habits requires patience and gradual progress. “You have to take it step by step,” he explains. But persistence pays off. “Back in 2018, what we’re doing now would’ve been nearly impossible, and even when it worked, it required a lot of effort and explanation. The progress we’ve made in six years is no small feat.”
If you’re ever in the area, make a stop at I Boceri—it’s well worth it.
Images courtesy of I Boceri, Poggibonsi
