Since 1883 Peck selects and produces the best eno-gastronomic products in the world. In addition to expanding and opening a branch at CityLife, it is getting ready to become an export brand under the new directorship of its young manager, Leone Marzotto.
Charcuterie, cheeses, readymade dishes, specialties, bread, fresh pasta, handpicked meats, tea, coffee, fruit, vegetables, wine, pastries and restaurants - Italy is synonymous with good food and Peck is ‘the' place to experience it. Located in the historic heart of Milan, in via Spadari, a street that houses several of the most interesting addresses in the shadow of the Duomo, Peck has been turning out its delectable specialties for 135 years. What was once a ‘bottega' has become an emporium that employs 150-person workforce, with a butchery, pastry shop, a space selling fruit and vegetables, workshops and three different restaurants for all times of the day: Piccolo Peck, Italian Bar and Al Peck. Peck was founded in 1883 and five families of entrepreneurs have taken on the mantle since then, all faithful to its rule of absolute quality. In 2011, the foundations for its most recent changeover were laid when Angelo Stoppani handed over the baton to Pietro Marzotto, a member of the textile dynasty which, with his help and leadership, acquired brands of the caliber of Valentino and Hugo Boss. Marzotto was also a connoisseur of good food and wine. Although Pietro died this year, the groundwork had been laid. “My father realized Peck's potential as a company with unique qualities and as a high-end Italian food brand”, says his son Leone, Peck's current managing director.
Thirty-three year-old Leone left his job as a lawyer to join his father in this new venture. “When you're tasked with managing excellence, as I am at Peck, continuity is not enough. You need to aim at constant improvement. We can do this because we have the right vision and the resources to achieve it. The foundations are solid, the team is close-knit, and the pride in being a part of Peck is shared by everyone.” The new mission is embodied in the main shop in via Spadari which “boasts an increasingly rich offer of exceptional, unique and rare products” as its focal point “like the sun on our logo”. “The new Peck venues, which though smaller but equally prestigious in terms of quality” will revolve around it. Another key objective is to “establish relationships with new clients, and more regular relationships with long-distance clients.” Our first wager is the brand new Peck at CityLife, one of the ‘new hubs' of Milan, where customers will find a selection of goods to purchase, a small wine and cocktail bar, and a restaurant offering a quick service at lunch, and a fabulous atmosphere at dinner, amidst green surroundings and distinctive architectural elements. Peck's second branch in the city is likely to be followed by others, in a constellation that the CEO does not necessarily think will be limited nationally. However, for the time being, the rest of the world will continue to flock here daily to sample the marvels of this temple of gastronomy. If Leone could suggest a personal favorite, what option would he recommend? “Making a choice is almost impossible!” laughs Leone. “Today I would say our bresaola. We make it from the same meticulously selected meat that we sell at our butchery counter, and it involves an ageing process of 100 days. All of this takes place at our workshop located near the Duomo! If you don't believe me come and see for yourself.”
Leone Marzotto, CEO of Peck. Below, the Milanese flagship store.