A path born from technique, grown in hospitality and become an entrepreneurial vision founded on quality, beer culture and people.
The first step in the world of beer came within Michelozzi Srl Distribution, a Pistoia family business.
Technical experience with the systems represents a fundamental basis: understanding the product, studying its processes, learning to look beyond the surface.
The start of the first activity marks the beginning of an entrepreneurial journey that goes through hospitality and consolidates after a training period at the historic Marble Arch pub.
La Degna Tana was born, a symbolic and concrete project, a city landmark and a place where different brewing traditions coexist in an authentic and recognizable proposal.
New openings, new experiments, new responsibilities. The path expands between catering, events, different formats and the development of an increasingly defined identity.
Francesco's professional growth also includes specialized courses with the Doemens Academy and experiences in symbolic places of international beer culture, from Canterbury to Bamberg, from Salzburg to Chimay, all the way to Munich.
A wealth of experience that translates into competence, sensory sensitivity and the ability to read the product.
For Francesco, beer is not simply a drink: it is a means of sharing, a bridge between people, cultures and stories.
It is the center of an experience that can be technical, convivial, emotional and social at the same time. This idea runs through all of his work, from the venues to consultancy, to the Becagli signature line of beers.
Concrete quality, not declared
Respect for work and people
Continuous training
Direct approach without useless compromises
Building solid teams
Attention to the territory and the real experience of the customer
By changing the country the current cart will be emptied.
