The workshop of delights was founded in 1883 and has become the most famous and sophisticated food and wine temple in Italy. Under the stewardship of the Marzotto family, the company is now looking to expand abroad in order to bring the best of gastronomy to the whole world
During her visit to Expo, Angela Merkel was running late. Something that we all know the Germans don’t like. Her plane was waiting and the Chancellor needed to hurry. But then Matteo Renzi showed her the menu that Matteo Vigotti – Executive Chef of the Peck kitchens – had prepared for her in the official restaurant of the Italy Pavilion: Buffalo Mozzarella with Parma ham, carpaccio with Parmigiano Reggiano cheese, paccheri pasta with courgette flowers and red Sicilian prawns, citrus-steamed ombrina fish with a terrine of crunchy vegetables, Cioccolato Assoluto… Frau Merkel decided to postpone her flight home.
It’s said that good food can work miracles – Peck has been working them since 1883, when Francesco Peck came from Prague to establish the salami and smoked meat shop that would go on to become the most famous and sophisticated temple of food and wine in Italy. Five families have taken on the mantle since then, all raising the quality levels that little bit higher: in 2013 the baton was taken on by the Marzotto family and today, according to many gourmands, Peck boasts the best gastronomic offering in the world, for the quality of its service and the sheer range of products available.
The numbers speak for themselves: a 120-person workforce, 150 metres of refrigerated counters, 2600 foodie products including 200 different types of chees, 87 varieties of tea, 3000 wines, the most prized coffees around and the best gastronomic specialities from Milan and further afield. It really had to be Peck, then, to managed the Expo restaurant showcasing the best of Italy’s food and wine sector.
In total, the restaurant hosted nearly 150 events and provided sustenance to the vast majority of delegations from the participating countries, serving ravioli with Parmigiano Reggiano to Prince Albert II of Monaco, ravioli with seabass to Vladimir Putin, rigatoni with aubergines from Ragusa to François Hollande and so on and so forth. A triumphant six months with tens of thousands of meals served (Milanese breaded cutlets was the most popular dish) and thousands of bottles uncorked.
Yet Expo was not the pinnacle. In fact, for the new Peck – led by CEO Massimo Furlan (the man behind the success of the Rinascente Food Hall) – it represents a starting point, a trampoline to help propel the company towards world domination. Indeed, overseas expansion is one of the new ownership’s main objectives. Confirmation of this is provided by 32-year-old Leone Marzotto, a law graduate from Bocconi University and the current executive vice-president of Peck: «We’ve opened 25 stores from Japan to Taiwan, Singapore and Seoul. We opened a fully-fledged 900m2 flagship store in the South Korean capital in 2014.
Featuring both a store and a restaurant, it’s the first overseas Peck outlet to reproduce the formula of Via Spadari, Milan, which made us such a point of reference in the industry. The Peck model is based on our unique know-how nurtured over the course of over 130 years: we have complete, transcendental expertise. Thanks to the exemplary figures we have leading the various divisions, we are able to be specialists in all fields, with a vast range stretching from the cheese and bresaolas we produce in our artisanal kitchens to Peck-branded wines, chocolates and all manner of pastries. We are committed to constantly raising the bar in terms of the quality of our products and service. We Marzottos want to redouble our focus on this mission, adding our entrepreneurial business experience with the ambition of giving Peck the fame it deserves in the rest of the world. My family’s background is in the textiles industry, but nowadays the link between fashion and food is closer than it’s ever been: both are about creating an experience and exciting the end user».
Italian lifestyle can be captured through high-quality food, a little bit of pleasure to award ourselves every single day and not just on special occasions. The introduction of the new Sunday brunch initiative at the Al Peck restaurant is indicative of the brand’s desire to open up to a more cosmopolitan audience and adapt to current food trends, showing Peck’s contemporary side while never compromising on the undisputed quality of its raw ingredients.