For an Italian, entering a "bar" for a coffee is ordinary, daily and almost ritualistic. However, many don't know its history.
When was the first "bar" opened in Italy? How did we get to the classic "Italian bar", symbol of Italy in the world?
How to create today a quality "bar", café or cafeteria? What are the fundamental parameters to evaluate?
Between opportunities and challenges, what will the tomorrow's "bar" be?