Yesterday I had a very nice experience: I worked at a kiosk that within Eataly , handing out samples of cheese ' company where he works Luca. We were in 4: he and I, the owner and his wife.
We sold a lot (but it seems that in this kind of promotion would sell 5 times more than normal), we talked to a lot of people and discovered a world I had been nominated several times but I had only touched upon.
For the uninitiated, is a kind of Eataly superstore of quality food, legato ai presidi Slow Food e a iniziative di promozione dei prodotti tipici e genuini. Da pochissimi giorni, Eataly vende anche i formaggi delle Cascine Orsine ed è per presentare i nostri prodotti che ci è stata data la possibilità di promuoverli nello scorso weekend.
Eravamo posizionati ovviamente nella zona salumi&formaggi, al confine con la zona della carne e con una buona visuale sul banco delle verdure.
Ecco, io non so chi sia Farinetti e perché al proprietario dell'acqua Lurisia possa convenire mettere su Eataly invece di vendere tutto alla prima multinazionale e andare a godersi i soldi alle Bahamas. E non voglio neppure stare a speculare sul giro d'affari di Slow Food, di cui condivido la filosofia di fondo ma non sempre how it is implemented, let alone the battles.
I will just tell you what I have seen yesterday and tell you why I felt good, despite standing 6 hours and grind to come and go in 24 hours from Turin with dependent children (kindly grandparents babysitting local).
My first impression on entering the store at 10 am, was peace and harmony . Mutatis mutandis, comparing him to IKEA, a calm communication, attention to detail also have onions, the explanation of corporate decisions (for example, to not put the numerino the cheese counter).
The second impression given by the space of "reconnaissance" before he began to get the bulk of the people, was to be in toyland: that lovely flesh, what a beautiful fish, beautiful vegetables, many cheeses, which cool the angle of the books (some of the other very cheap, despite being bound ), oh how wonderful tool, I go crazy for the bitter orange and lemonade Lurisia that scent from the corner pizza and focaccia, the ice cream kiosk in San Pè .
Then we started to give us below with tasting and sales: between 10.30 and 12.30 there was an influx of people crazy, it seemed that everyone wanted our cheeses. I believe that if we auctioned the last trays of disheveled or the last slice of ours, we would have sold for a lot of money.
contact with people was of two types: first, customers and other employees Eataly. These were all young and on average gave the impression of being really good to work there, although it was Sunday: smiling, kind, never failed to have a chat with customers (like the girl in the bank vegetables, seeing me pull out the bag Decathlon-ball: "That's cool! Where did you get?"), seemed to form a good team. They reminded me of the atmosphere at my master or my first job . Customers
I do not seem very different from what I see in supermarkets, but with one difference: all of their children, from babies to big kids, they seemed polite, happy and curious. Atmosphere very different from the whining of children transported in shopping carts at the Bennet or all'Esselunga. In short, children were able to not arouse Herod in me, although it was almost lunch time (and then some 'nervousness would go by myself and them).
lunchtime, drawn to a beautiful cut, I insisted briefly with Luke to go to the restaurant of the flesh. I took the famous cut (very good, but I think the quality ever so slightly less than that Cascine Orsini) and I appreciate that it was not accompanied by a leaf of lettuce symbolic, but some baked potato and a nice salad of lettuce (commonly called "Galinette" in the dialect of Pavia). Luca took the goulash, but it was a bit 'disappointed (stuck in my stews and casseroles, he found it a bit' duretta).
At the end of the day, I found myself thinking I was wrong my entire professional career: I would not be cut to produce food, but really my job is to sell it. I see it as a mission, that sell good food means ensuring others a moment of pleasure and joy.
And I found myself thinking back nostalgically to the butcher of my grandfather.
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