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.

Italia Luxury - - Contents -

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.

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