Standing at the bar in an Italian coffee shop in Milan, I overhear two women to my left discussing the superior quality of Italian espresso over the classical filter coffee they are used to at home. They are tourists and clearly very taken with the Italian coffee culture. They are describing the coffee as being “rich,” “full-bodied” with “hints of caramel.” We have become accustomed in recent years to describing coffee much the same way we would a glass of wine. We use the language of oenology, talking about the aroma, the body, even the colour. We carefully choose between different roasts, different kinds if beans and indulgently sip our lavishly brewed and carefully chosen cup of coffee instead of downing it in one gulp.
As we all know, the advent of the Internet changed the world in the last 20 years.
It is difficult for millennials like myself to imagine a world without this technology.
Yes, maybe we remember something from our childhood, but memories are unprecise and sometimes confused, hidden by the nostalgia of that time.
After Internet, another revolution was the creation of social networks. A phenomenon that involved a big part of the world.
In 2016, of 7.395 billion people of the world, 3.419 billion were Internet users and 2.307 were active on social media.
The diffusion of smartphones greatly influenced this growth, because the access to internet became easier and more immediate.
So, in a context like this, also the relationships with customers have had to evolve and CRM (Customer Relationship Management) represents this evolution.
It is just an evolution and not a revolution, because it was born from the marketing area.
CRM is a database full of information about customers, used to improve interactions and businesses with them.
Relationships created with the customers using this system should be constant and long lasting, also after the conclusion of a sale.
So, in few words, CRM is the dark side of the loyalty programs: names, numbers, statistics. All that kind of stuff that usually scares customers, but not only.
If you think about the classic loyalty programs, with fidelity cards, points collections and discounts, for sure you couldn’t find a real connection with the luxury market. There the concept of discount is not so common.
But: the principles of belonging, personalization and reward which support CRM are very much connected to the true luxury experience.
Thanks to CRM it is possible create a stronger one to one communication and relationship with the luxury costumer. Personal information about the consumer could also be inserted in the database along with the basic information.
For example, in fashion, the database can remember important client events like the anniversaries.
This is very important because what the client wants is a personalised luxury shopping experience, so the retailers, by rounding out the basic data of their customers with more information, allow their staffs to personalize the sale process.
What about the new kind of luxury fields?
In the last few years interests of luxury consumers have changed, moving on more experiential products.
Millennial customers are changing the rules, looking for something different from previous generations, and now is expected a growing of the experiential sector by the 6-7% than the last year.
The food sector is part of the “experiential area” and in the luxury world is quite new, because of that the structure is still disorganized compared to the fashion sector.
Just look around you, how many monobrands food stores can you find? Really few examples. For this reason CRM is not common in this world: the necessity to build such a structure is not already born.
The situation is not different for restaurants. Even if they use to have some traditional clients it is difficult to find CRM developed inside their organization.
They usually have “the person”, the one that knows everything, remembers the story of the restaurant and has a special relationship with the historical clients. But, what is this if not a beginning of CRM? You collect information from your guests during their visits, create a special relationship with them and, maybe, you invite them for the special events at the restaurant.
How can you transfer all this knowledge? Using only words is possible that some information would be lost.
Think about, for example, Gordon Ramsay’s restaurants: there are 25 all over the world. With a serious CRM program, they can be sure to treat their regulars in a perfect way wherever they are, in London, New York or where else.
So: CRM is a huge opportunity for restauration and, in general, for food luxury sector. What are we waiting for?
 WE ARE SOCIAL, Digital in 2016: in Italia e nel mondo, http://wearesocial.com/it/blog/2016/01/report-digital-social-mobile-in-2016
 MICROSOFT, What does a CRM solution do?, https://www.microsoft.com/en-us/dynamics365/what-is-crm
 LUXURY DAILY, Luxury brands should not be afraid of CRM, https://www.luxurydaily.com/luxury-brands-should-not-be-afraid-of-crm/
 CEGID, Clienteling & Crm Nel Retail: Fattori Chiave Nel Luxury Retail, http://www.cegid.com/it/retail/clienteling-crm-nel-retail-fattori-chiave-nel-lusso/
 Il SOLE 24 ORE, Lusso: nel 2016 415 milioni di clienti hanno speso 860 miliardi, http://www.infodata.ilsole24ore.com/2017/02/17/lusso-nel-2016-415-milioni-clienti-speso-860-miliardi/
What comes to your mind when you think about wine?
To me wine means pleasure, knowledge, good company and history.
Since the days of the Roman Empire, wine has been a luxurious beverage capable of making people experience and enjoy fantastic flavours. It was the most important element in fine aristocratic gatherings and dinners, often referred to as symposium. It was also connected to voluptuous temptations and habits, and to Bacchus, the Roman god of fertility, pleasure, agriculture and, of course, wine.
In the domain of the luxury business, wine can be considered both an experience and a lifetime asset.
Nowadays, the luxury industry is undergoing a big change in terms of perception due to the Millennial generation. In fact, we can feel a strong shift from sheer ownership to quest for experience. The new generation prefers to experience something special that can be remembered for a lifetime over merely own a unique object. In these terms, wine can be one of the few goods to fulfil both the elements of experience and ownership.
The experience starts even before the bottle is opened and involves all the senses. From the appeal of the bottle and the label, to the perfume and the final taste, wine tasting is a great voyage through our physical perceptions. Besides the tasting, in the last few years the harvest of grapes and the final production sparked the interest of the public. For this reason, vineyards have lately opened their doors to public wine making experiences, connected to high-end hospitality and culinary tastings.
Moreover, wine can be considered as a sort of asset. As a matter of fact, it is a product that increases its value in time so it could be seen as a proper investment as great collections are simply priceless.
So can we consider wine a worldwide luxury good? In my opinion, yes. In the future this sector will grow even more and penetrate new markets such as Asia. In particular, Italian wines have to follow the French model and maybe a cooperation will help to gain market share in the new markets.
today I will talk about luxury dining in Sicily.
I would like to share with you my fantastic dining experience in Villa San Bartolo, a restaurant in a 4 stars’ hotel located in Vittoria, a city in the south-east of Sicily, the island where I grew up. Sicily is a very special place because of its culture, history and gastronomical tradition. For this reason, I will focus on it in my future posts.
Let’s begin with the description of the design: modern, clear and well-planned. The modern art is prevalent and the garden is well-decorated, elegant with an amazing atmosphere.
Now, let’s turn our attention into the restaurant and its service.
The service was perfect from the start, as waiters were very kind and professional with a pleasant ironic attitude of the owners, with a typical Sicilian mood.
The king of the kitchen is Marco Failla, a young, creative and experienced chef. His style of cooking is essential with a plating well-decorated and colorful, as you can see in the photos below.
Now, after this little description of the design and service, let’s begin describing my dining experience.
First of all, you can choose from fish or meat tasting menu. I chose the first one. The wine list was very complete with a lot of Italian and French wines.
While I was waiting between a course and another one, there was always fresh homemade bread with walnuts, a variety of herbs and “capuliato”.
In details, the starter was a surprise of the chef, an “Amuse bouche”, made with Carpaccio of Tuna.
After that, I chose a tartar of shrimps, crustaceans, caviar and a gin jelly as on the menu. This was my favourite course thanks to its magical mixed tasting. (Please see the photo below)
The second starter was an “Arancino” stuffed with white fish on a bed of vegetable velvety.
Let’s move now with the main plates, the first one was a risotto with squid ink (photo below) and the second one, surprise of the chef, was spaghetti with clams and bottarga.
Finally, we came to dessert and I took an icing milk ice cream ball on a caramel bed, covered by a granular strawberry layer. (Preparation video).
To conclude, my luxury experience was excellent and I’m very satisfied for the quality of dishes and for the impeccable service.
Here there are my own rankings:
- Location: 8
- Service: 8
- Food: 9
- Bill: 9
I recommend it to you. So, go to Sicily and try it!
“Coffee is the common man’s gold, and like gold, it brings to every person the feeling of luxury and nobility” Sheikh-Abd-al-Kadir
Imagine a tiny place with a magical atmosphere, full of luxury furniture and lovely people from all over the World. Take a deep breath and smell the perfume of hand-made pastries. Open your mouth and take a bite of a both soft and fragrant croissant with fresh custard. Finally, drink your hot Italian espresso and relax.
You can enjoy all these sensations in the best bakeries in Milan, Marchesi and Cova. They both are in the middle of the fashion district, at less than one minute walk from one to the other.
The less historical one is Pasticceria Marchesi, founded in 1824 in the same location in which it continues to operate today: a great artisanal capacity and creativity are the main ingredients of the recipe of its success. It became known for its singular business of fruit confections, then they expanded its services to that of a proper serving coffee and refreshments, in addition to its cakes, cookies and candies.
In March 2014 Prada Group decided to acquire 80% of the shares in order to preserve the pastry shop’s historic values while expanding its celebrated imprint. A really interesting thing is that Marchesi’s family still runs the company under the supervision of the fashion brand, therefore their power is not so limited as in other acquisition transactions. And soft fruit jellies are for sure made following the real recipe of Angelo Marchesi.
Panettone for dinner
As I said before, Cova is not so far from Marchesi: you only have to cross the street!
High hospitality, craftsmanship and attention to details are only few of the characteristics of this pastry shop that during holidays is transformed into a bijoux. This is the place where you will see the laregst number of panettoni ever. Set up in 1817, Cova was the place where art and opera were mixed together with food and sweets, matching perfectly. Maybe also thanks to the luxurious furniture chosen: upon entering Cova, guests and diners are immediately enamored by an iconic ambience of unique charm.
LVMH Group acquired a majority stake in the café in 2014. In doing so, they would commit to preserving the Cova brand and look to develop its name across the globe. The French luxury group really cares about the surroundings of its other brands’ shops, and wanted to build and create the best environment ever for its clients.
Are pastries the new frontier of luxury?
Vanity Fair – Pasticceria Marchesi, Corso Vittorio Emanuele, Milano
Milano Corriere – Pasticceria Cova, Via Monte Napoleone, Milano
Cova Milano– Fruits cake, Pasticceria Cova, Milano
Once upon a time…
There was a man living in a small village of a small region of a small country.
His name is Oscar Farinetti. He came from Alba, near Turin in Italy. And he created the biggest Italian superstore in the world.
It was a utopian idea: “to make high quality Italian foods available to everyone, at fair prices and in an environment where people can shop, taste and learn”.
So it is not just a shop, but a place that would put everyone at ease and where everybody could have an informal approach to high quality food and drink.
Before starting, our man received a lot of criticism by people who were believed he would have failed, but he always went straight on his way telling them, using Alba’s dialect, “A sun gavami ‘n balin” that it means “I took off a whim”.
Even today this looks like as an impossible dream, but he made it, and now 10 years have passed from that day: the 27 of January 2007.
Just in 2006 Turin has captured the attention of the world because of the Winter Olympics, and one year later became the mother of Eataly’s empire.
Farinetti chose a former Carpano’s vermouth factory and, after an impressive restructuring work, he transformed it in the first Eataly, the company’s flagship site.
And here we are today: Eataly is celebrating all around the world his 10th birthday and I am here, in Turin, ready to live it.
The weather is really cold, but no one cares. Everybody is waiting to taste the unique dishes created by 10 starred chefs, and not only, invited here from all over Italy. Here we have:
- Massimo Bottura, Osteria Francescana, Modena
- Moreno Cedroni, La Madonnina del Pescatore, Senigallia
- Enrico e Roberto Cerea, Da Vittorio, Brusaporto
- Pino Cuttaia, Ristorante La Madia, Licata
- Gennaro Esposito, Rostorante La Torre del Saracino, Vico Equense
- Philippe Léveillé, Miramonti L’Altro, Concesio
- Luca Montersino, Golosi di Salute, Monticello d’Alba
- Alessandro Negrini e Fabio Pisani, Il Luogo di Aimo e Nadia, Milano
- Claudio Sadler, Ristorante Sadler, Milano
- Ciro Salvo, Pizzeria 50 Kalò, Napoli
- Davide Scabin, Combal.Zero, Rivoli
- Luigi Taglienti, Ristorante Lume, Milano
Each dish cost 10 euros and it can be combined with one of the 10 fine wines selected by the chefs.
6,45 pm: it is time to enjoy the Eataly’s experience!
Decorations are colourful and everywhere, meanwhile a group of musicians is playing.
The first chef at work is Massimo Bottura. As a lion in his territory he transmits a very strong sense of competence and professionality. He jokes with Eataly’s equipe before starting the service.
He prepared “Compromesso storico”. This dish is like Massimo Bottura: strong with a strong taste. A traditional plate from central Italy known as “tortellini con la panna”. It is normally made with pasta stuffed with meat and “pangrattato”. The chef here also added a little bit of sausages and added at the normally plain cream a little bit of gravy. The tortellini are boiled in broth.
Next to him there are Alessandro Negrini and Fabio Pisani. They prepare what they call “Omaggio a Milano” which is a pasta stuffed with marrowbone.
Near them there is Ciro Salvo: for this event it is possible to try four different pizzas from his main menu:
- Margherita (with “Mozzarella di bufala”)
- 50 Kalò Margherita (with Datterini tomatoes; stamed Scarole, Taggiasche olives; Salina’s capperi; EVO; “Mozzarella di bufala”)
- 50 Kalò Marinara (with Datterini tomatoes; stamed Scarole, Taggiasche olives; Salina’s capperi; EVO)
- Ripieno bianco (Buffalo’s Ricotta; pork cracklings; smoked “Mozzarella di Bufala”; black pepper; Parmigiano Reggiano)
In the “ristorantino dei salumi e dei formaggi” corner of Eataly there are Claudio Sadler, who prepared the “Raviolone al tuorlo d’uovo glassato al Grana Padano e profumo di tartufo”, which is a type of pasta very thin stuffed whit raw yolk and just a snuffle of truffle, and Davide Scabin with his “Langaroll”.
Scabin, a chef that comes from the hills of Turin, makes small talk with everybody as a perfect host.
He made a fusion between a sushi roll and the classic piemontese entrès, “carne all’albese”. This particular dish is extremely difficult in the mouth, you can sense the different tastes of the singular ingredients (like the smoothness of the rare meat), but when you eat it all in once the different tastes feel quite chaotic.
Then there are Moreno Cedroni with “Tataki di tonno bianco, quinoa agrodolce, brodo leggero di Campari”, Tuna fish just scalded whit lots, probably too much, green pepper, and Philippe Léveillé and his “Non solo sot l’y laisse”, little pieces of chicken with lentils, that have the bad habit of covering all the tastes.
Moreno Cedroni is friendly with everybody. He talks about his dishes, giving advices on how to seasoning them.
In the “ristorantino delle verdure” corner Gennaro Esposito and Luigi Taglienti are very focused on their work.
Gennaro Esposito prepared “Zuppetta di olive Nocellara e mandorle, purea di finocchi e pesce bandiera anno 80”, a little filet of fish breaded with wholemeal bread and a very light olive soup, and Luigi Taglienti made a particular Lasagna with pesto and green apple, which probably is too sweet.
Finally there are Pino Cuttaia and Cerea Brothers.
Pino Cuttaia cooked a shellfish soup with too much bittes of pasta inside of it, instead Cerea Brothers offer a “Merluzzo all’Amatrice con polentina bianca”, another of the flag dishes tonight.
About the dessert, it is created by Luca Montersino: “Torta cin cin” made with different layers of lemon, clementine, vanilla pudding and a final base made by a sablé of candy lemon and pistachios.
10,30pm: the party is over and the bellies are full.
Now we have just to wait, and see how Eataly will surprise us in the next 10 years.
Margherita Clio Galli
 EATALY, Partners & Collaborators, https://www.eataly.com/us_en/partners-collaborators/
 PITTI TASTE, Interview with Oscar Farinetti, the inventor of Eataly, http://www.pittimmagine.com/en/corporate/fairs/taste/news/2012/eataly.html
 WUZ, l mercante di utopie. La storia di Oscar Farinetti, l’inventore di Eataly, http://www.wuz.it/recensione-libro/2627/mercante-utopie-oscar-farinetti-anna-sartorio-eataly.html
 FOOD&WINE, It’s Eataly’s world, http://www.foodandwine.com/lifestyle/eataly-world
EATALY, I tour guidati, http://www.eataly.net/it_it/negozi/torino-lingotto/archivio-torino-lingotto/tour-guidati/
When it comes to delicate and dangerous food, that steeped in rich cultural significance and should be approached with respect, one should be very cautions when sampling them. Below are presented very special delicates that can cause very significant danger (or even worse results) if prepared not correct, though true gourmans travel for them all over the world and are ready to spent huge amounts.
The ones that are very tricky to catch and known as glass eels are called elvers. Everything from temperature to bad weather can cause their numbers to drop significantly, making elvers a tough industry. Every fishing season in Maine,that generally starts on March 29, fisherman are hoping that the warm weather will lead to a bigger haul than the previous year, when they only caught 5,300 pounds of the little eels (the quota is 10,000 pounds). Naturally, value goes up when yield is low and last season saw prices upwards of $2,200 per pound for the little eels. The Economist calls these little eels “transparent gold”— since, as for comparison, Kobe beef is worth around $500/lb and blue fin tuna goes for around $1,300/lb.
Photo Credit: funkyfrogstock/Shutterstock.com
Not only tough to source, they’re also tricky to prepare. Similar to fugu, elvers can be toxic when eaten, able to cause internal cramping and sometimes heart failure. Though a single eel is tiny, it has enough poison in it to kill a rabbit—so imagine a bowl full of them. To avoid the health risk, elvers have to be thoroughly cooked, so eating it raw is a big mistake.
It’s pretty widely known that fugu (puffer fish), which is priced around $200 a pound, is a popular Japanese delicacy that can kill if it is not prepared just right. Only highly-trained, certified chefs (only around 35 percent of applicants actually reach certification) should ever prepare the dish, because the puffer has toxic organs that contain tetrodotoxin, which will cause asphyxia if consumed. There doesn’t exist an antidote, so the best course of treatment is to support the respiratory and circulatory systems while the poison makes its way through the body.
Photo Credit: KPG_Payless/Shutterstock.com
Of course, people wouldn’t be risking their health for poor-tasting foods, so it makes sense that the meal is considered incredibly tasty (with the most lethal organs supposedly tasting the best).
To the Japanese, fugu’s allure lies in what they call a special umami – a clean and sweet taste, not a death-defying experience.The meat is texturally both crunchy and chewy – a sensational property the Japanese describe as shiko shiko. They also prize the fish for its seasonality, as it is typically consumed in winter.
A single fish can easily fetch between US$50 and US$150 at a wholesale fish market in Japan, depending on the variety – the costliest of which is a prime tora or “tiger” fugu. A complete meal at a decent Japanese restaurant can cost upwards of 200 USD per head (or more than 20,000 YEN). If you are in the mood for life-endangering adventure, just make sure to do your due diligence in selecting a restaurant with a certified chef.
Native to West Africa this strange fruit is the national fruit in a major staple in Caribbean dishes—especially in Jamaica. While the tree isn’t indigenous to Jamaica, it ended up being grown in large amounts after being imported on slave ships and is now symbolic of the country. Ackee is typically cooked with salted cod and onions—some say it tastes like cheese and others insist eggs. It is treated more like a vegetable than a fruit though. and despite its popularity one should never pick his own unless he knows what he is doing. The ackee can’t be unripe or overripe and the rind, membrane and seeds are all poisonous. Actually, the only edible part of ackee is the pulp around the seeds. The illness associated with the fruit is called “Jamaican vomiting sickness” and can actually be fatal to some within 24 hours.
Photo Credit: Blacqbook/Shutterstock.com
Eating and drinking are (to most people) luxury pleasures
Cicchetti (in Venetian language) are small snacks or side dishes, typically served in traditional “bàcari” (cicchetti bars or osterie) in Venice, Italy. Common cicchetti include small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta. Like Spanish tapas, one can also make a meal of cicchetti by ordering multiple plates.
But how, when and where they are eaten??
Simply with fingers and toothpicks, usually standing up, hanging around the counter where they are displayed in numerous bars, osterie and bacari that offer them virtually all day long.
Cicchetti are usually accompanied by a small glass of local white or red wine, which the locals refer to as an “ombra” (shadow).
A lovely find can be Enoiteca Mascareta. It is not really a touristic place – full of local people. The owner, Mauro Lorenzon, is the head of some Italian wine association and on top of that produces wine and prosecco. He is the conductor of the whole show running at this fantastic place.
Trust the staff about the wine and/or prosecco choice. Nice meals, going well with the suggested wine. Very friendly atmosphere. Our friends and us went there every evening, while in Venice.
St. Tropez’s first beach club still has its groove
St Tropez, to have a delicious lunch on the beach.
Since 1955, the Club 55 (Cinquante-Cinq, hence the name), has been the mecca of the rich and famous. For over 50 years, almost every famous person lunched at this restaurant or hanged out by its bar.
Bridget Bardot said it was her favorite, thus creating one of the first beach clubs along Pampelonne Beach with a sexy scene of sunning celebrities and gourmet cuisine that’s hotter than ever after 50-years.
Simplicity and authenticity. This spot is quite separate from the rest of Pamplona beach and has had its own philosophy since its creation in 1955: “The customer is not king here … because he is a friend”.
Le Club 55 has an unforgettable atmosphere. Skirting the Mediterranean shores, beside St Tropez, its location was destined for success.
Here, the guests is welcomed as a friend, casually, without any snobbery as it often can happen at some of its neighbouring establishments. And that is perhaps why everyone loves it so much. Over the years it became an institution that keeps its promises.
The menu is all in French, so it is wise to either learn some food words ahead (there is a menu, that never changes, and daily specials) or ask the staff, which is very helpful.
The fish is fresh and often great for sharing.
In particular the Strawberry tart is heavenly and quite light for a cake, making it a perfect treat, before you strip into your bikini or Vilebrequin shorts.
Credits by http://www.club55.fr and Me
Costa, sierra y selva.
Peru is a vast and mysterious country, unknown to most of the world, its culinary experience even more so.
No solo ceviche.
Due to its nearly 500-year melting pot of Spanish, African, Japanese and Chinese immigration and native Quechua culture, Perù is considered one of the places-to-be for the latest gourmet experiences from streetfood to fine dining. In the vibing capital Lima, Nikkei (Japanese-Peruvian), Chifa (Chinese-Peruvian), Cevicheria, Amazonic and Andean restaurants can be easily found. Flavors and styles of different traditions have come together harmoniously into one cuisine that is taking the world by storm starting from the most famous chefs.
In the 70’s, a young Nobu Matsuhisa had just moved to Lima to open his first small sushi establishment. Having difficulties in finding many ingredients he started experimenting using Peruvian ingredients and created his unique style blending traditional Japanese dishes with South American features. His Nobu and Matsuhisa restaurants are now spanning across five continents.
Coming back home after studying at Le Cordon Bleu in Paris in the 90’s, Gaston Acurio, famed Peruvian chef considered a real celebrity, was the first one to give a twist to his national cuisine, mixing up traditional ingredients such as corn and the 4000 verieties of potatoes in the most original ways in his restaurant Astrid&Gaston in Lima. Acurio is ambassador of the Peruvian cuisine in the world, always focused on the seasonality and sustainability of the products and the identities of indigenous communities of campesinos.
As for the new generation, Virgilio Martinez is considered the star of Avant-garde Peruvian cuisine. His restaurant Central in Lima has become the 4th best restaurant in the world and the best one in South America by The World’s Best Restaurants, in 2015.
Celebrating the ancient Andean heritage and the country’s biodiversity, the 38-year-old chef takes his guests on a journey through different ecosystems and altitudes: ocean, lower Andes, extreme altitude, high and low jungles are all represented in a 17 courses gastronomical roller coaster ride. The restaurant’s urban garden and the in-house filtration system (promising the purest of water) also play a central role.
Martinez is the founder of Mater Iniciativa, a cultural and biological diversity research project that combines gastronomy with nutrition, history, anthropology and science. He regularly travels across Perù to discover and investigate the most unknown local ingredients that will be later prepared with unique techniques in order to tell a story on the plates of the restaurant.
Last weekend I celebrated my birthday and I had the opportunity to eat in two great restaurants in Milan: La Terrazza Triennale and Carlo e Camilla in Segheria.
If I was asked the question “Would you go back to the restaurant in which you just ate?” my answer, referring to these two places, would certainly be “I would go back right now, even if I am not hungry.”
If it was not for the need to book in advance and for the fact that I couldn’t certainly afford so often to spend that much, even if the prices are not that crazy in both of them, I would continuously go back to each of them.
Expo Milano 2015 gets started on May 1 and continues until October 31. The exposition site, which covers one million square metres on the western outskirts of Milan (in the Municipality of Rho), will remain open every day from 10 a.m. to 11 p.m.
There will be 54 pavilions managed autonomously by individual countries to valorise the tradition of their own food culture, to which an additional seven companies and associations will be added; there will be nine themed clusters that include countries that share a similar agricultural identity (from coffee to cereals, chocolate to rice and more); lastly, there will be four themed pavilions, the Zero Pavilion, the Future Food District, the Children’s Park and the Biodiversity Pavilion. The Palazzo Italia will be the heart of the Expo: the large exposition area is made up of polyhedral shapes that fit into each other.
Nowadays, no one wants to buy products.
Well, of course we want to buy, we surely look up for things we do not need.
The consumption era we live totally dived in don’t let us breath without buying.
However, only buying an item is not sufficient anymore.
People want more, they want to live a real experience, a travel through imagination, a journey between all the five senses.
Concept stores offer to customers a real shopping experience (even if you don’t shop), characterized by a variety of sensations given by products, by the architecture of the store and by the whole environment.
They offer customers what they are asking nowadays, which goes beyond the item itself.
Concept stores have been growing following this idea and heterogeneity of management and products if fundamental.
These shops catch the attention, make talk about themselves, creating a word of mouth that allows to cut communication costs.
Lately, concept stores are appearing everywhere, from east to west, providing a wide variety of products.
Some of them include restaurants, bars, some others art exhibitions in order to stimulate more people to visit the store, even if they don’t want to buy.
In the last years fashion brands have largely exploited the relationship with food.
Today I will talk about E. Marinella, who will make the official tie for the Expo 2015. The Neapolitan brand has been chosen for designing the tie that will be given to the authorities and the representatives of the participant countries as a symbol of the Italian taste.
“Being chosen as official supplier of a worldwide event such as Expo is for us a great honour and reason of national pride, but also of great responsibility. With our ties we spread Italian taste, culture and style in the world”, says Maurizio Marinella, CEO of the company and nephew of the founder.
Autogrill presents “Il Mercato del Duomo“, the temple of taste in the heart of Milan.
The Group leads in Piazza Duomo the excellence of the territory with a covered market of local producers selected in collaboration with the University of Gastronomic Sciences (UNISG).
Through the architectural project curated by Michele de Lucchi, Il Mercato del Duomo revitalizes the cultural and artistic proposal of Galleria Vittorio Emanuele.
The President of the Company, Gilberto Benetton, and the CEO, Gianmario Tondato From Ruos, presented the project during the press conference, which was held at the Sala Alessi of Palazzo Marino, there were present the mayor of Milan, Giuliano Pisapia, the President of UNISG, Carlo Petrini, Michele De Lucchi and chef Niko Romito.
Luxury today does no longer mean owing expensive objects. Especially when it comes to fine food and travel, luxury means living incredible experiences. Customers don’t want to go to the restaurant only for the tasty food and the pleasing aesthetics anymore. They want their food to make explode their senses, to evocate special memories, to make them live an experience, even if eating is the thing we all do more often. Customers today are always more trained about healthy food, organic products, kilometer zero, seasonality, local, ethic, innovation and so on. Contemporary high cuisine reflects all these aspects. It wants to offer unicity, synestesia, identity, technique, experience and entertainment. Many times high cuisine’s chefs decide themselves what the clients will eat, offering predetermined menus. Continue reading “The experiential food”
People passionate with fashion and food know that from the 2013, during the Milano Woman Fashion Weeks #MWFW, you can find a great culinary event called “Good Food in Good Fashion”.
This event is promoted by the Association Maestro Martino (project named by the creative renaissance chef of the Duchy of Milan) in collaboration with EXPO2015 and during these weeks you can find a series of aperitifs based on local products in the most prestigious 5-star hotels in Milan. The Event is open to the public and it costs around 20 Euro.