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There’s a whole world of small artisanal producers out there. They’re making the kind of high-quality foods and beverages which can be impossible to find outside a handful of gourmet shops, sold at prices which most people can’t afford. Recently these products have come to be described as niche, which makes them sound rare and expensive, the privilege of a lucky elite.
Eataly was founded to disprove this preconception and show that, in reality, even so-called niche products can be available to more people. A group of small-scale producers who make different kinds of food and wine have come together under this brand to offer the fruits of their labor, in the spirit of the old saying “union gives strength.” Here you’ll find Gragnano’s renowned handmade fusilli, rich egg noodles from the Langhe, pure mineral water from the Piedmontese Alps, wine from the Veneto’s vineyards, oil pressed from olives grown along the Ligurian coast, beef of the highest quality, artisanal cured meats from Emilia and fish from the Bay of Biscay.
Eataly brings together the best of artisanal products from the infamous “niche” but offers them at completely affordable prices. How do we do it? Simply by reducing the distribution chain to the bare minimum. In practice the producers offer their products directly to the final distributor, skipping the various intermediate links of the chain.
The rich variety on offer and the sustainable prices make Eataly a completely innovative newcomer to the varied world of quality food distribution.
This ambitious and original plan convinced Slow Food to participate in Eataly as a strategic consultant. The task of the non-profit organization is to check that the quality of the products on offer is always as high as promised and that Eataly producers never cut corners to meet growing demand.
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